Cranberry French Toast Casserole Recipe
User Reviews
4.7
Cranberry French Toast Casserole Recipe
Description
This casserole layers torn challah bread with fresh cranberries and soaks them in a mixture of milk, eggs, brown sugar, vanilla extract, cinnamon, and nutmeg to create a flavorful custard base. The bread absorbs the custard, lending a moist, rich texture. It's topped with a crumbly pecan mixture that combines butter, brown sugar, flour, salt, cinnamon, and chopped pecans to provide contrasting crunch. After baking, the casserole offers a balance of tartness from the cranberries and sweetness from the topping.
It's ideal for breakfast or brunch, particularly during cranberry season or holidays. The custard-soaked bread makes it filling, while the pecan topping adds texture. The recipe can be prepared ahead of time by refrigerating the assembled casserole overnight, skipping the initial squeezing step, then baking fresh in the morning.
When making an overnight version, avoid squeezing the bread in the custard; simply cover and keep refrigerated. Toss the bread and custard again before baking to evenly coat all pieces. This step helps redistribute any custard that settles at the bottom, ensuring consistent moisture throughout the bake.
Ingredients
French Toast Casserole:
- 16 ounces challah bread , or brioche
- 2 cups cranberries divided, fresh
- 2 cups milk whole
- 4 egg
- 1/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Pecan Topping:
- 1/2 cup butter cold and cut into 1 inch pieces, unsalted
- 1/3 cup light brown sugar
- 1 tablespoon flour
- 1 teaspoon kosher salt coarse
- 1 teaspoon ground cinnamon
- 1 cup pecans , chopped
Instructions
- Coat a 2-3 quart casserole dish with cooking spray. Set aside.
- Tear the Challah bread into 2 inch pieces and place them in casserole dish. Top with 1 cup of the fresh cranberries (it will be piled high!). Set aside.
- In a medium mixing bowl, whisk together the milk, eggs, brown sugar, vanilla, cinnamon and nutmeg. Whisk until little bubbles form.
- Pour the custard mixture over the bread. Toss and lightly squeeze with your hands so the bread absorbs some of the custard. Cover and refrigerate for 1 hour.
- Preheat the oven to 350°F. Remove the casserole from the refrigerator, toss again to coat with any custard that sunk to the bottom. Top with the remaining 1 cup of cranberries. Set aside.
- In a mixing bowl or bowl of a stand mixer fitted with the paddle attachment, combine the cold butter, brown sugar, salt, cinnamon and pecans. Blend or cut using a pastry cutter until well combined.
- Using two forks, drop pieces evenly on the top of the casserole.
- Bake, uncovered, for 45 minutes.
- Remove and allow to cool for 5-10 minutes before serving. Maple syrup is optional.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Notes
- For overnight preparation, assemble and soak without squeezing the bread, cover and refrigerate, then toss and bake fresh in the morning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 34g | 11% |
| Protein | 7g | 14% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 98mg | 33% |
| Sodium | 446mg | 19% |
| Potassium | 179mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
| Vitamin A | 475IU | 10% |
| Vitamin C | 2.3mg | 3% |
| Calcium | 111mg | 11% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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