Overnight Eggnog French Toast Bake with Cranberry Maple Syrup

• Produce

  • 1/2 cup Cranberries, dried

• Refrigerated

  • 8 Eggs, large

• Condiments

  • 1 cup Cranberry sauce, homemade or store bought
  • 3/4 cup Maple syrup

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1/4 tsp Allspice
  • 1 1/4 cup Brown sugar, packed light
  • 2 tsp Cinnamon, ground
  • 1 Garnish with powdered sugar
  • 1/4 tsp Nutmeg
  • 2 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Pecan, halves

• Bread & Baked Goods

  • 1 (12-14 ounce loaf french bread

• Dairy

  • 5 tbsp Butter, unsalted

• Beer, Wine & Liquor

  • 2 1/2 cups Eggnog

• Other

  • 1/4 teaspoon cloves {optional}

Found on acedarspoon.com

Description

Ingredients

• 1 (12-14 ounce) loaf french bread, sourdough bread, or challah {day old bread works best}
• 1/2 cup dried cranberries
• 8 large eggs
• 2 and 1/2 cups eggnog
• 1 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1/4 teaspoon nutmeg
• 1/4 teaspoon cloves {optional}
• 3/4 cup packed light brown sugar
• 2 teaspoons pure vanilla extract
• 1/2 cup packed light brown sugar
• 1/2 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 5 Tablespoons unsalted butter, cold and cubed
• 1/2 cup pecan halves
• Garnish with powdered sugar, extra pecans and dried cranberries
• 1 cup cranberry sauce {homemade or store-bought} *
• 3/4 cup maple syrup
• *For a homemade cranberry sauce use 1 bag of fresh cranberries with 1 cup water and 1 cup sugar. Boil the water and sugar until the sugar is dissolved. Add the cranberries and simmer on medium heat until the cranberries pop. Cool and pour into a mason jar for the syrup.

Directions

• Grease a 9x13 pan with butter or spray with nonstick spray. Slice then cut the bread into cubes, about 1 inch in size. Spread cubes into the prepared baking pan and top evenly with the dried cranberries. Set aside.
• Whisk the eggs, eggnog, cinnamon, allspice, nutmeg, cloves {optional}, brown sugar, and vanilla together until the sugar dissolves. Pour the liquid over the bread. Cover the baking dish tightly with plastic wrap and put in the refrigerator for 4 hours but ideally overnight.
• Preheat oven to 350°F. Remove the french toast bake pan from the refrigerator and take off the plastic wrap.
• Prepare the struessel topping {this could be done the night before}. Whisk the brown sugar, flour, and cinnamon together in a large bowl. Using two forks cut in the butter. Sprinkle the streusel topping over the bread. Sprinkle pecans over the french toast bake.
• Bake for 45-50 minutes or until golden brown on top.
• Serve warm with powdered sugar and extra pecans along with a drizzle of the cranberry maple syrup.