Description
My friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it’s divine. It makes a great brunch dish for Christmas morning.
Ingredients
- 12 cups cubed french bread (about 12 ounces)
- 2 packages (8 ounces each) cream cheese, cubed
- 1 can (14 ounces) whole-berry cranberry sauce
- 12 large eggs, lightly beaten
- 2 cups 2% milk
- 1/3 cup maple syrup
- 2 teaspoons ground cinnamon
- dash ground nutmeg
- additional maple syrup, optional
Directions
- Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread.
- In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight.
- Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.
