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This Lingonberry French Toast is a quick and easy breakfast dish that I made all the time at the Bed and Breakfast Inn. Guests always raved about it, and it’s one of my daughter’s favorite breakfast dishes. Now that she’s an adult, married with 8 children, I try to make it for her on her birthday. It’s convenient since she lives right next door, I just have to make enough for a crowd, which is easy to do with this recipe. I make it for my family when we have a crowd during the holidays as well. You can make them in batches and put them in the oven to stay warm while making more.

This recipe is so easy that when I was gone and my hubby had to make breakfast at the B&B this was his go-to breakfast for our guests.

You can change this recipe up very easily by changing the Lingonberry topping with any type of jam or fruit spread. Or no topping at all. My hubby likes it just with a good maple syrup.

Lingonberries are not grown in the US (though we should look into trying to grow some here). They come from Sweden. You can find them at Ikea, and online. They are kind of like a mini cranberry with the tartness, but the sugar adds a sweetness to them. They are truly unique, and once you have them, you’ll be hooked! Enjoy!

Click Here to watch us make this Lingonberry French Toast and 90 second omelettes LIVE!

More recipes like this can be found in our cookbook “Rocky Mountain Lodge & Cabins’ MORE Favorites Recipes” which can be purchased at our Gift Shop.

And if you’re looking for a Colorado getaway, check out our Cascade Luxury Suite at Rocky Mountain Lodge in the mountain community of Cascade, at Pikes Peak, near Colorado Springs, Manitou Springs, Woodland Park, and Green Mountain Falls.

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Recipe List:
Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 25 Minutes
Servings: 8


  • 6 eggs
  • 1/2 cup milk
  • 1 tsp. vanilla extract
  • 1 loaf French bread
  • 2 Tbsp granulated sugar
  • 1 tsp. ground cinnamon
  • Butter
  • Sweetened Lingonberries
  • 1/2 cup whipping cream
  • 1 Tbsp powdered sugar
  • 1/2 tsp. vanilla extract


  1. Combine eggs, milk and 1 tsp. vanilla in a large baking dish. Set aside. Cut French bread in a diagonal direction into about 1-inch thick slices. You should be able to get at least 8 slices out of each loaf (use the ends to put in brown sugar or your cookie jar to keep them moist). Dip each piece of bread into egg mixture, flip each piece over and allow to soak up the liquid, about 10 minutes, flipping again about halfway through.

  2. Heat a griddle to medium heat (about 350°F).

  3. Combine the granulated sugar and cinnamon and sprinkle on one side of the toast. Butter the griddle and place the toast with the cinnamon-sugar mixture down on the griddle. Sprinkle the tops with more of the cinnamon-sugar mixture. Cook until the bottom is golden-brown, about 5 minutes. Flip and cook the other side until golden brown, about another 5 minutes.

  4. While French toast is cooking whip together the whipping cream, powdered sugar, and remaining 1/2 tsp. vanilla. Place French toast pieces on plate or platter and spread with a heaping tablespoon of lingonberries. Top with a dollop of whipped cream. Serve immediately.

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