Cranberry French Toast Casserole
This Cranberry French Toast Casserole has everything you want for a memorable Christmas morning breakfast. Make it ahead for a stress-free holiday morning, and enjoy a cozy, delicious breakfast
Servings: 8
Calories: 293kcal
Equipment
- 9x13 baking dish or 12" cast iron skillet
Ingredients
- ½ loaf of bread cut into small pieces
- 4 tbsp butter ½ stick of butter
- 1 cup brown sugar
- 6 eggs
- 2 cups whole milk
- 1 tsp vanilla extract
- 2 tsp cinnamon reserve 1 tsp for topping
- 2 tbsp of brown sugar for topping
- 4 oz fresh cranberries
Instructions
- Preheat the oven to 400°F. Melt the butter, then stir in the brown sugar.
- Pour the mixture into the bottom of a 9×13 baking dish or a 12″ cast iron skillet.
- Add the bread to the baking dish, spreading evenly over top of the brown sugar and butter mixture.
- In a medium-sized mixing bowl, whisk eggs, milk, vanilla extract, and cinnamon. Pour the mixture evenly over the top of the bread.
- Sprinkle the 2 tbsp of brown sugar and the remaining tsp of cinnamon on top, then dot the top with fresh cranberries. Bake uncovered for 35 minutes.
Notes
- Make sure the bread is fully saturated with the egg mixture before baking. If not, it's going to be very dry and hard—more like a crouton than a casserole!
- If the top of your casserole begins to brown too quickly while baking, loosely cover it with aluminum foil. This will protect the topping from overcooking while allowing the rest of the dish to bake evenly.
- Baking times can vary, so check the casserole at the 30-minute mark to gauge its progress. Adjust the cooking time as needed to ensure the egg mixture is fully set and the bread is perfectly golden.
- Let the casserole rest for 5-10 minutes after removing it from the oven. This allows the egg mixture to set completely and makes slicing and serving much easier.