Cranberry Orange Baked French Toast Casserole
User Reviews
5
Cranberry Orange Baked French Toast Casserole
Description
Cranberry Orange Baked French Toast Casserole begins with cubed white bread layered over a base of melted butter, brown sugar, and half the cranberries. A custard mixture of milk, beaten eggs, orange zest, vanilla extract, cinnamon, and optional orange extract is poured over the bread, which is pressed down to soak fully. After refrigerating overnight, the casserole bakes covered to set and then uncovered to brown. The baking creates a golden crust atop a moist and soft interior studded with cranberries, balancing sweetness and bright citrus notes. Serving with a dusting of powdered sugar adds subtle sweetness and visual appeal, making it an elevated yet straightforward dish for special mornings. The long soak is essential to achieve the right custardy texture and ensure the bread is moist without sogginess.
This casserole pairs well with coffee or tea, providing a rich yet fruity start to the day. Leftovers can be reheated gently to maintain moisture.
Be sure to allow the casserole to sit 10 minutes after baking to firm up for easier serving. Adjusting the brown sugar quantity controls sweetness. Using fresh cranberries, as specified, offers a crisp tartness that complements the custard base.
Ingredients
- 1/4 cup butter melted
- 1 cup light brown sugar
- 1 cup cranberries divided, fresh
- 1 white bread 1 lb loaf, cut into 1-inch cubes
- 2 cups milk
- 6 egg lightly beaten
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/2 teaspoon orange extract optional
- powdered sugar for serving
Instructions
- Pour the melted butter evenly into the bottom of a 9x13-inch baking dish. Sprinkle the brown sugar evenly over the top. Sprinkle 1/2 cup of the cranberries over the top of the brown sugar. Add the cubed bread to the baking dish. Sprinkle the remaining cranberries over the top.
- In a large bowl, combine the milk, eggs, orange zest, vanilla extract, cinnamon, and orange extract (if using), and beat lightly to combine. Pour the mixture evenly over the top of the bread in the baking dish. Press the bread down into the liquid mixture if needed to make sure all of the bread is soaked. Cover the dish with foil and refrigerate overnight, at least 8 hours.
- Bring the dish out of the refrigerator 30 minutes before baking. Preheat the oven to 375ºF. Bake the casserole, still covered, for 30 minutes. Remove the foil and continue baking until the top is browned and a tester inserted in the center comes out clean another 15-20 minutes.
- Let the casserole sit for 10 minutes before serving. Serve topped with powdered sugar.
Notes
- Refrigerate the casserole overnight to allow the bread to fully absorb the custard for a tender texture.
- Let the casserole rest 10 minutes after baking so it firms up and slices cleanly.
- Use fresh cranberries for a tart contrast to the sweet custard; frozen may alter texture.
- Powdered sugar is optional but adds a light sweetness and attractive finish.
- Adjust brown sugar amount if you prefer less sweetness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 535 kcal
% Daily Value*
| Serving | 1/6 of casserole | |
| Calories | 535kcal | 27% |
| Carbohydrates | 78g | 26% |
| Protein | 15g | 30% |
| Fat | 18g | 28% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 5g | 29% |
| Trans Fat | 0g | 0% |
| Cholesterol | 214mg | 71% |
| Sodium | 681mg | 28% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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