Cranberry Orange French Toast Bake (gluten-free & dairy-free

• Vegetarian

• Produce

  • 1/2 cup Cranberries, frozen or fresh

• Refrigerated

  • 4 Eggs, large

• Condiments

  • 2 tbsp Maple or pancake syrup + additional maple or pancake syrup

• Baking & Spices

  • 1 tsp Cinnamon, ground
  • 1 dash Cloves
  • 1/4 tsp Nutmeg, ground
  • 1 Powdered sugar

• Bread & Baked Goods

  • 1 loaf Bread, gluten free

• Drinks

  • 1 cup Orange juice

• Dairy

  • 1 1/2 cup Milk

Found on kimscravings.com

Description

Ingredients

• 1 loaf gluten-free bread, left out to dry and cut into cubes* (about 6½ cups)
• 4 large eggs
• 1½ cup milk (I used Silk Protein & Nutmilk)
• 1 cup orange juice
• 2 tablespoons maple or pancake syrup + additional maple or pancake syrup for serving**
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• dash of cloves
• ½ cup frozen or fresh cranberries***
• powdered sugar for serving (optional)

Directions

• Spray a 9x13 (or other 3-quart casserole dish) with non-stick cooking spray and arrange bread cubes in an even layer in the dish.
• In a large bowl, whisk together the eggs, milk, orange juice, maple syrup and spices. Pour egg mixture over top of the bread, making sure all of the bread gets soaked. Scatter cranberries over top, making sure to tuck a few cranberries into the crevices between the bread cubes.
• Let the french toast bake soak at least 15 minutes at room temperature, or cover with cling wrap and place in the fridge overnight.
• When youre ready to bake, preheat oven to 375 degrees. Bake for about 30 minutes and until tops are lightly browned - you want the bake to be moist, but no longer liquidy and not dried out either.
• Serve with a dusting of powdered sugar and drizzle of maple or pancake syrup. Enjoy!

Nutrition