Cranberry Orange Baked French Toast Casserole

This Cranberry Orange Baked French Toast Casserole is an overnight breakfast casserole that is filled with fresh cranberries and fresh orange. It is perfect for holiday mornings.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 50

Total Time 9 15

Servings servings

Calories 535kcal

Author Deborah Harroun

Ingredients

1/4 cup butter melted
1 cup light brown sugar
1 cup fresh cranberries divided
1 1 lb loaf white bread, cut into 1-inch cubes
2 cups milk
6 eggs lightly beaten
1 tablespoon orange zest
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon orange extract optional
powdered sugar for serving

Instructions

Pour the melted butter evenly into the bottom of a 9x13-inch baking dish. Sprinkle the brown sugar evenly over the top. Sprinkle 1/2 cup of the cranberries over the top of the brown sugar. Add the cubed bread to the baking dish. Sprinkle the remaining cranberries over the top.
In a large bowl, combine the milk, eggs, orange zest, vanilla extract, cinnamon, and orange extract (if using), and beat lightly to combine. Pour the mixture evenly over the top of the bread in the baking dish. Press the bread down into the liquid mixture if needed to make sure all of the bread is soaked. Cover the dish with foil and refrigerate overnight, at least 8 hours.
Bring the dish out of the refrigerator 30 minutes before baking. Preheat the oven to 375ºF. Bake the casserole, still covered, for 30 minutes. Remove the foil and continue baking until the top is browned and a tester inserted in the center comes out clean another 15-20 minutes.
Let the casserole sit for 10 minutes before serving. Serve topped with powdered sugar.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutritional information does not include powdered sugar for serving.

Nutrition