What could be better than a French Toast Casserole on a cold morning? In my opinion…nothing.
Since it’s cranberry orange season around here, I made a Cranberry Orange French Toast Casserole and it was gone in minutes. A thick slice with a cup of coffee and I’m one happy girl.
Now, this recipe can be made, heated and served right away or you can cover and refrigerate it and heat it the next morning. This is a great breakfast to prep in advance (the day before!), but you most certainly can make it all at one time too.
This serves 6 adults.
1 loaf of bread (about 4 cups of cubed pieces), torn into bite-size pieces (I used Challah but you could use croissants too)
1½ cups milk
1½ cups half-and-half
½ teaspoon cinnamon 3 tablespoons orange zest 3 tablespoons orange juice
14 oz can of whole cranberry sauce Maple syrup to drizzle on top, optional
Preheat oven to 350 degrees.
Arrange bread in a lightly greased 13 x 9 inch baking pan; set aside.
Beat with a whisk your eggs, milk, half and half, cinnamon, orange zest and orange juice in a mixing bowl; pour over bread. Dot your cranberry sauce down over the top. Cover and refrigerate overnight or pop in the oven immediately.
The next morning, remove from fridge, pop in the oven and bake 45 to 55 minutes. (Check after about 30 minutes and if it’s getting to brown on top, cover with foil and continue cooking.)
Remove from oven let stand 5 minutes before serving. You can drizzle maple syrup down over top if you like :).