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Cranberry French Toast Bake with Orange Cranberry Syrup Recipe

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  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 55 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 10 servings
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Description

This Cranberry French Toast Bake is a delightful and festive breakfast or brunch dish featuring buttery croissants soaked in a rich custard with warm spices and orange zest, baked to golden perfection. Topped with a tangy-sweet homemade cranberry orange syrup, it’s perfect for holiday mornings or special occasions, serving 10 with a luscious blend of creamy, fruity, and citrus flavors.

Ingredients

Scale

French Toast Bake

  • 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 Syrup

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

Instructions

  1. Preheat and Prepare: Preheat your oven to 350 degrees F and grease a 9×13 inch baking dish with nonstick spray to ensure easy removal and cleanup.
  2. Make Custard Mixture: In a large bowl, whisk together the eggs, whole milk, heavy cream, vanilla extract, ground cinnamon, ground nutmeg, sugar, and orange zest until fully combined for a flavorful custard base.
  3. Prepare Croissants: Slice each croissant in half horizontally to create a top and bottom piece, allowing the custard to soak evenly throughout.
  4. Layer Bottom Croissants: Arrange the croissant bottoms evenly in the prepared baking dish, then pour half of the custard mixture over them to start soaking.
  5. Layer Top Croissants: Add the croissant tops on layer them over the soaked bottoms. Tear croissants into smaller pieces if necessary to fit them all. Pour the remaining custard mixture over the top layer.
  6. Chill Overnight: Cover the dish tightly and refrigerate for at least 2 hours or overnight to let the croissants fully absorb the custard.
  7. Rest Before Baking: When ready to bake, remove the dish from the refrigerator and let it stand at room temperature for 30 minutes to take the chill off.
  8. Bake Covered: Bake the dish covered in the preheated oven for 30 minutes to allow the custard to set without drying out.
  9. Bake Uncovered: Remove the cover and continue baking for an additional 25-30 minutes until the top is golden brown and puffy.
  10. Make Cranberry Syrup: While the French toast bakes, combine cranberries, sugar, orange juice, and orange zest in a small pot. Bring to a boil over medium-high heat, stirring continuously.
  11. Simmer Syrup: Reduce heat to medium-low and simmer the cranberry mixture for about 15 minutes until it thickens into a syrup.
  12. Rest and Serve: Remove the French toast from the oven and let it stand for 10 minutes. Allow the cranberry syrup to cool slightly before drizzling it over the baked French toast. Serve warm.

Notes

  • For best flavor, use fresh or thawed cranberries for the syrup.
  • This bake can be assembled the night before to save time in the morning.
  • If you prefer, substitute croissants with brioche or challah bread slices.
  • To prevent sogginess, be sure to preheat the oven and bake uncovered in the last stage to crisp the top.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently in the oven.

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Find it online: https://dailydinnersolutions.com/cranberry-french-toast-bake-with-orange-cranberry-syrup-recipe/