Fluffy French Toast Casserole flavored with dried cranberries, orange zest, brown sugar, and vanilla. Assemble in advance and you have an easy and delicious breakfast that everyone will love!
14-15ozloaf French bread (preferably a day or two old)cut into cubes
⅔cupsweetened dried cranberries
8largeeggs
1cupwhole or 2% milk
1cuphalf and half
½cuplight brown sugar
1teaspoonground cinnamon
2teaspoonsvanilla extract
finely grated zest of 1 orange
Topping:
⅔cuplight brown sugar
⅔cupall purpose flour
¾teaspooncinnamon
⅛teaspoonsalt
⅓cupfinely chopped walnuts or pecans
6tablespoonsunsalted buttersoftened
Icing (optional):
⅓cuppowdered sugar
1-2teaspoonsorange juice
a few grates of finely grated orange zest
Instructions
French toast:
Grease a 2 ½ or 3 quart casserole dish. Layer half of the bread cubes and half of the dried cranberries, then add the remaining bread and the remaining cranberries.
In a large bowl, whisk eggs, milk, half and half, brown sugar, cinnamon, vanilla, and orange zest. Pour the egg mixture over the bread. Gently stir the bread around so that all pieces are coated in the egg mixture. Cover and refrigerate for 2 hours or up to overnight.
Topping:
Combine brown sugar, flour, cinnamon, salt, and walnuts. Add softened butter and stir until well-combined and crumbly (use your hands, if necessary). Cover the topping and place in the refrigerator until you're ready to bake the french toast.
Baking:
Preheat oven to 350°F. Scatter the topping over the top of the french toast. Bake, uncovered, for 35-50 minutes, until puffed and cooked through in the center. The bake time will vary based on the depth of your casserole dish.
Icing (optional):
Whisk the powdered sugar, juice and zest until well-combined. Adjust the consistency by adding more sugar or more juice, if necessary. Drizzle over the top of the French toast.