Description

This Cranberry French Toast Bake is a warm, comforting breakfast dish perfect for holiday mornings or cozy weekends. Featuring flaky croissants soaked in a rich custard flavored with cinnamon, nutmeg, and vanilla, it’s studded with fresh or frozen cranberries and brightened with orange zest and juice. Baked to golden perfection, this make-ahead casserole serves 10 and offers a delightful balance of tart, sweet, and spicy flavors.

Ingredients

Scale

Croissant and Custard Mixture

8 medium Croissants
6 large Eggs
2 cups Whole Milk
1 cup Heavy Cream
1/2 teaspoon Vanilla extract
1 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
2 tablespoons Sugar
1 tablespoon Orange zest

Cranberry Orange Topping

1.5 cups Cranberries (fresh or frozen)
1 cup Sugar
Juice of 1 orange
1/2 tablespoon Orange zest

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Instructions

Prepare the croissants: Cut the croissants into roughly 1 to 1.5-inch pieces and place them evenly into a greased 9×13-inch baking dish. This forms the base of your French toast bake and allows the custard to soak into each piece.
Mix the custard: In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, sugar, and 1 tablespoon of orange zest until smooth. Pour this mixture evenly over the croissant pieces, pressing them gently to soak up the custard. Cover the dish with plastic wrap and refrigerate for at least 1 hour or overnight to allow the bread to absorb the custard fully.
Prepare the cranberry topping: In a small saucepan over medium heat, combine cranberries, 1 cup sugar, orange juice, and 1/2 tablespoon orange zest. Cook, stirring occasionally, until the cranberries burst and the mixture thickens slightly (about 10 minutes). Remove from heat and let cool briefly.
Bake the French toast: Preheat your oven to 350°F (175°C). Remove the baking dish from the refrigerator and uncover. Spoon the cranberry orange topping evenly over the custard-soaked croissants. Bake in the preheated oven for 55-60 minutes, or until the custard is set and the top is golden brown.
Serve: Let the bake cool for 5-10 minutes before serving. This dish is excellent on its own or served with maple syrup or powdered sugar if desired.

Notes

For best results, prepare the bake overnight allowing the croissants to soak thoroughly in the custard.
Fresh or frozen cranberries can be used; if using frozen, no need to thaw before cooking the topping.
To make it ahead even easier, assemble the dish up to 24 hours in advance and keep refrigerated before baking.
Optional toppings such as chopped nuts or whipped cream make great additions.
Adjust sugar in the topping according to the tartness of your cranberries and your personal taste.