overnight cranberry brûlée french toast bake

Here I am to simplify New Year’s Day brunch for anyone too hungover to really think about heating the skillet and cooking pancakes and bacon. Overnight French toast prepared on NYE and popped in the oven NYD so little cocktail-fuzzy brainpower is needed but for basic heat-avoidance survival instinct. Not to mention, this is beyond bomb. Sweet, tart, buttery cranberry reduction layers the bottom, followed by slices of brioche or challah and topped with pops of fresh cranberry and sugar for a little extra sweetness.

French toast veers from both J and I’s traditional Christmas morning grub. His family typically whips up ham and biscuits and I rode the waffle train for years. With him staying home in lieu of visiting his parents and I spending the morning solely with him before heading to my mom’s, I opted to play with a leftover loaf of homemade Maple Butter Brioche (coming soon!), some Christmasy berries, and my newfangled obsession with butter. Lo and behold, this pile of excellence. Great for any unjustified occasion, but especially with the holidays rolling through.

Some tips and tricks:

– The longer you can chill the French toast before baking, the better. Flavors soak into the bread and intensify, just like any good marinade.

– Cranberries reduce nicely during baking and I did not content with still-crispy fruits, but you can always soften them beforehand a bit by simmering with about 1/2 cup of water before mixing with the butter and brown sugar.

– Leftovers freeze wonderfully. Store them in a freezer bag or freezer-friendly container for up to a month. When ready to eat, bake in a 375 degree oven for 10-12 minutes.

Chowing down on this French toast on New Year’s Day? Leave a comment and let me know what you think! As always, I’m quite vocal on Instagram and would love to say hi!

overnight cranberry brûlée french toast bake

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Simple, exquisite brunch recipe for any occasion! Throw it together in a casserole dish, let it sit for a few hours or overnight, and pop it in the oven when ready. After baking, you'll have a delicious spread of French toast atop your table.

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Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Servings 6

Ingredients

  

• 3 1/2 cups fresh cranberries, divided
• 1/2 cup brown sugar
• 4 tbsp melted butter
• 1 tsp cinnamon
• 1/4 tsp clove
• 1 loaf brioche or challah bread
• 4 eggs
• 2 cups milk (I used oat)
• 1 tbsp vanilla extract
• 1/2 cup orange juice
• 2 tbsp granulated sugar

Instructions

 

• Lightly grease the bottom of a casserole dish. In a bowl, combined 3 cups cranberries, brown sugar, melted butter, cinnamon, and clove. Spread on the bottom of the casserole dish.
• In a large bowl, whisk eggs, milk, and vanilla until foamy and fully incorporated. Dip each slice of bread into the mixture, allowing excess to drip off, then place in the casserole dish on a slight angle. Repeat with remaining bread slices. Pour any remaining egg filling as well as the orange juice evenly overtop. Toss 1/2 cup cranberries with granulated sugar and scatter on top of the bread slices. Cover dish tightly with plastic wrap or aluminum foil and refrigerate at least 2 hours or, preferably, overnight.
• When ready to bake, remove dish from fridge and allow to come to room temperature, about 20 minutes. Preheat oven to 375 degrees. Bake uncovered for 45-50 minutes or until tops of bread slices reach a nice golden brown and the filling is no longer liquidy. If the bread browns too quickly, tent loosely with aluminum foil. Serve warm with butter, maple syrup, honey, and/or whipped cream, as desired.