Overnight Cranberry and Orange French Toast Bake

• Produce

  • 1 tbsp Orange, zest

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 1 cup Brown sugar, light
  • 1/2 tsp Cinnamon
  • 1/2 tsp Orange extract
  • 1 Powdered sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 1 (1 pound loaf French or italian bread

• Dairy

  • 1/4 cup Butter

• Other

  • 2 cups Milk (whole or 2%

Found on cutcokitchen.com

Ingredients

• 1/4 cup butter, melted
• 1 cup light brown sugar
• 1 cup fresh cranberries, halved and divided.
• 1 (1 pound) loaf French or Italian bread, cut in 1-inch cubes
• 2 cups milk (whole or 2%)
• 6 eggs, lightly beaten
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• 1/2 teaspoon orange extract
• Powdered sugar

Directions

• Pour the melted butter in the bottom of a 9 x 13 baking pan. Sprinkle the brown sugar evenly over the butter. Sprinkle 1/2 cup of the cranberries over the brown sugar. Add the cubed bread. Sprinkle the remaining 1/2 cup cranberries over the top.
• Combine the milk, eggs, orange zest, vanilla and orange extracts and cinnamon in a large bowl. Beat lightly to combine. Pour the mixture over the top of the bread and press the bread down into the liquid to make sure all the bread is soaked. Cover the dish with foil and refrigerate at least 8 hours.
• Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 375ºF. Bake the casserole with foil on for 30 minutes. Remove the foil and bake until top is browned and a tester inserted in the center comes out clean, approximately another 15 – 20 minutes.
• Let the casserole rest for 10 minutes before serving. Serve dusted with powdered sugar.