overnight cranberry brûlée french toast bake_______________________________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.
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.