Description
Hello, breakfast lovers! Let’s talk about a dish that screams cozy mornings and effortless hosting: Overnight French Toast with Cranberries and Pecans. Imagine layers of soft bread soaked in a custard-like mixture, topped with tangy cranberries and crunchy pecans.
Ingredients
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Cooking spray
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¾ cup packed light brown sugar
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¼ cup plus 2 tablespoons (3 ounces) salted butter
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3 tablespoons pure maple syrup
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1 (16-ounce) challah bread loaf, cut into 1/2-inch slices
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8 large eggs
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2 ½ cups half-and-half
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1 tablespoon bourbon (optional)
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2 teaspoons vanilla extract
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1 teaspoon grated orange zest (from 1 orange)
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½ teaspoon ground cinnamon
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1 cup fresh cranberries (about 3 1/2 ounces) or unthawed frozen cranberries (from 1 [5-ounce] package)
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½ cup chopped pecans
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Powdered sugar
Instructions
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Coat a 13- x 9-inch baking dish with cooking spray. Set aside. Bring brown sugar, butter, and maple syrup just to a boil in a small saucepan over medium-high. Carefully pour mixture into prepared dish; arrange bread slices over mixture, overlapping slices. Whisk together eggs, half-and-half, bourbon (if using), vanilla, orange zest, and cinnamon in a large bowl until combined. Pour over and between bread slices; sprinkle cranberries evenly on top. Cover with aluminum foil, and chill for 12 hours.
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Preheat oven to 375°F. Remove foil from baking dish, and sprinkle evenly with pecans; cover with foil, and bake in preheated oven for 20 minutes.
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Remove baking dish from oven. Remove foil; return baking dish to oven, and bake at 375°F until golden brown and set, about 20 minutes. Sift powdered sugar over top, and serve.
- Prep Time: 15
Nutrition
- Serving Size: 8