Cranberry Cream Cheese French Toast
My friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it’s divine. It makes a great brunch dish for Christmas morning. —Sandie Heindel, Liberty, Missouri
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
vegetarian
pescatarian
- dash ground nutmeg
- 2 teaspoons ground cinnamon
- 2 cups 2% milk
- 1/3 cup maple syrup
- 2 packages (8 ounces each) cream cheese cubed
- 1 can (14 ounces) whole-berry cranberry sauce
- 12 large eggs lightly beaten
- additional maple syrup optional
- 12 cups cubed french bread (about 12 ounces)
- Carbohydrate 4.92789027968933 g
- Cholesterol 887.58 mg
- Fat 32.8325655555613 g
- Fiber 0.230099993387858 g
- Protein 27.41883 g
- Saturated Fat 13.492676000001 g
- Serving Size 1 1 servings. (178g)
- Sodium 401.58258333359 mg
- Sugar 4.69779028630147 g
- Trans Fat 5.18531566666667 g
- Calories 422 calories
Arrange half of the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread., In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350degrees. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.
