Honey Cranberry French Toast with Gouda

Honey Cranberries:
In a saucepan, melt butter over medium heat. Add cranberries and cook, stirring, 2,3 min until starting to soften. Add honey and cook, stirring, until cranberries are soft and honey has thickened, about 3 minutes.

French Toast:
In a wide, shallow dish, beat eggs with sugar, milk and vanilla extract.

Heat a large nonstick skillet over medium heat. Spread a thin layer of butter in skillet. Dip each slice of bread in egg mixture for several seconds per side. Bread should be well coated but not saturated.

Cook in hot skillet in batches, for 3 to 5 minutes per side, turning once, until golden brown and cooked through. Repeat with remaining bread, adding more butter to the skillet as necessary between batches.

Arrange French toast on serving plates, layering with slices of cheese and Honey Cranberries.

Honey Cranberries can be prepared ahead, cooled, covered and refrigerated for up to 2 days or frozen in an airtight container for up to 1 month. Thaw if necessary and serve cold or reheat if desired.

French toast may be cooked ahead, cooled, covered and refrigerated for up to 1 day. Reheat in 350°F (180°C) oven for 5 to 10 minutes.

Try Canadian Brie, Canadian Havarti or Canadian Cheddar in place of the Canadian Gouda.