Hello,
I’ve slowly been getting more into cooking lately. I want to do a nice breakfast for my wife as well as my sister this weekend (sister lives alone) and I was originally looking at French toast with a cranberry sauce but I’m wondering if the recipe below would work if I added cranberries to the cooked sauce.
https://www.elmejornido.com/en/recipes/french-toast-with-cinnamon-sauce-142162
@m2244, IMO, it would probably taste ok, but look a little weird, i.e. pink.
I’d make a separate cranberry sauce, tasting to make sure it’s to your preferred sweetness, put a pool of it on the plate, and serve the French toast over that. A little orange or tangerine peel in the cranberries would be nice too.
ETA: proceed with the cinnamon sauce as directed, think it would be real tasty with the other elements in the recipe.
Hi! I looked at the recipe you linked to and would definitely not try adding cranberries to that cinnamon sauce. You’d use the La Lechera product when you want something sweet, dairy-tasting, and perhaps caramel-like—think of flan. To my palate, cranberries are too tart to play nicely with that concentrated dairy flavor profile.
What kind of cranberries do you have?
If fresh, you might want to make a separate cranberry sauce with citrus in it as @Lambchop suggests. Serve that on the side so your guests can add an amount to their liking.
If you have dried cranberries (aka Craisins), consider chopping them up, maybe with walnuts, for a granola sort of topping on your finished French toast. My favorite breakfast place does something like that.
ETA: The sauce or the canned condensed milk (La Lechera) looks like it’s meant to replace maple syrup—agreeing with @Rooster here. Though if you have maple syrup handy too, you could always serve both sauce and syrup and let your guests choose their own adventure.
I’d add cinnamon to the french toast batter so it permeates the bread. Then I’d cook down the cranberries in a bit of orange juice. The canned cond milk can replace maple syrup drizzled last.
This version is super simple and gets you there.
While its baking you can make a fruit sauce. I’ve used tangerines, strawberry and frozen blackberries at diff times as a cooked down sauce in a small stove pot.
Cranberry sounds great. Offset the sweetness.
I liked the idea of a tart/sweet sauce also. Now let’s see if I can actually pull it off, lol
You got this, Mark! Enjoy!
For a little feedback on this, the recipe I ended up using is below. I sub’d raspberries for cranberries, no orange zest. The raspberry recipe had a nice level of tartness, wondering if cranberries would be too tart.
Everyone loved it. Using a different type of bread other than simple run-of-the-mill sliced bread made it interesting. Also, we drizzled a little maple syrup over the french toast and berries.
Glad for you Mark. Success!
Trappist makes cranberry conserve, FWIW.
The way you prepared the recipe sounds yum. Raspberries would be my vote instead of cranberries for this, too.
Lucky guests!
There are probably certain types of food that require very specific measurements and procedures, but a fruit sauce is NOT one of them. If everyone loved it, you did it exactly right - case closed. 
I’m noticing almost every baked French toast recipe calls for a 350 degree oven. Yours, as well as this one, and 3 others I looked at this morning
https://www.foodnetwork.com/recipes/ina-garten/raspberry-baked-french-toast-4720583
Does anyone have a recipe for an French toast casserole that cooks faster?
I turned the heat up to 365 to speed things up. I’m guessing the temp is 350 because it’s a baked custard and the texture may suffer with higher heat.
If anyone has a bread pudding or French toast that bakes at 375 or 400, could you post it?
Edit:
This one bakes at 375⁰F.
I bake off French toast at 400 degrees all the time - any recipe, really. Below are a few similar to those to which I make (sorry for the Epi paywall) and which call for 400 degrees. I believe Melissa Clark uses 400 degrees for here savory strata in Dinner in One, as well.
I dunno. Keep an eye on it, because as best as I recall when I make recipe-less baked French toast I recall that it baked in more like 45ish minutes. Checked after 30. Varies for me depending on convection vs non convection oven, how much custard I’m using, depth of baking dish.
Also I’m always using a higher temp (around 375 or 380 F) because I have a sheet pan of bacon cooking in the oven at the same time.
ETA: Feeling more confident after reading comment from @MunchkinRedux about baking the French toast at a higher temperature. 
Thank you!
It turned out okay at 365⁰ for a while, then turned down to 355⁰F for a while, until the internal temp reached 160⁰F!
Thanks!
