Cranberry Orange Overnight French Toast Bake
A warm and inviting breakfast combining tart cranberry and zesty orange in a custard-soaked baked treat, perfect for gatherings or leisurely weekends.
Servings: 8 servings
Calories: 350kcal
Ingredients
Main Ingredients
- 1 loaf loaf of bread (French or challah)
- 4 large large eggs
- 2 cups milk (480 ml)
- 1/2 cup heavy cream (120 ml)
- 1 cup cranberry sauce (canned or homemade)
- 1/2 cup sugar (100 g)
- 2 teaspoons vanilla extract
- 1 piece Zest of 1 orange
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar (for serving)
- Maple syrup (for serving)
Instructions
Preparation
- Grease a 9x13 inch (23x33 cm) baking dish.
- Tear the bread into bite-sized pieces and layer them in the dish.
- In a large mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, orange zest, cinnamon, and salt until well combined.
- Pour the custard mixture over the torn bread pieces, making sure each piece is well soaked.
- Evenly spread the cranberry sauce on top.
- Cover the dish with plastic wrap and place it in the refrigerator overnight.
Baking
- The next morning, preheat your oven to 350°F (175°C).
- Bake the dish uncovered for 45-55 minutes or until the top is golden brown and a knife inserted into the center comes out clean.
- Once baked, let it cool slightly before serving.
- Dust with powdered sugar and serve warm with maple syrup.
Notes
If you have any leftovers, store them in an airtight container in the fridge for up to three days. You can reheat slices in the oven or microwave. Feel free to experiment with fruit preserves or spices for different variations.