FRENCH TOAST BAKE

This overnight French Toast Bake feeds a crowd and can easily be adapted to suit the seasons. In this version we are ringing in the holidays with our Cranberry Walnut Bread with hints of orange and cinnamon. But as the seasons change, try this recipe using our Oat Bread with fresh Blueberries in place of cranberries, and lemon zest in place of orange, for example. When fall comes back around, switch it up with Flaxseed Oat Bread, a scoop of pumpkin purée and pumpkin pie spice, or even our Seeded Bread with sautéed cinnamon apples in the mix! And of course, our Cinnamon Raisin Bread is a sure hit anytime! One recipe, many variations to please every taste bud!  Serve alongside your favorite breakfast meats and some fresh fruit for a beautiful brunch with very little effort!

Makes 12 servings

Ingredients

• 1 loaf Éban's Cranberry Walnut Bread (or sub in any of our breads), cubed and dried overnight on the counter or in a low oven until just dried (275 degrees), about 20 minutes.
• 1/2 cup dried Cranberries (or sub fresh blueberries, or pumpkin purée, etc)
• 1 large Orange, zested (about 1 teaspoon) and juiced (about 3 ounces)
• 1/4 cup Granulated Sugar
• 1/4 cup Brown Sugar
• 1 teaspoon Cinnamon (or Pumpkin Pie Spice blend)
• 1/4 teaspoon Salt
• 6 large Eggs
• 2 cups Whole Milk (or Egg Nog or Oat/Almond Milk)
• 1 tablespoon Vanilla Extract
• 4 tablespoons Butter, melted, divided
• 1/4 cup chopped Walnuts or Pecans (optional)

Directions

1. While bread cubes are drying, in a small bowl add the cranberries with orange zest and juice to submerge and macerate until plump (the day before is ideal, but 20-30 minutes will suffice).
2. In another small bowl stir the sugars with the cinnamon or spice blend and salt. Set aside.
3. In a large mixing bowl, crack the eggs and whisk to break them up.
4. Add the milk and vanilla to the eggs and continue whisking until smooth and well incorporated.
5. Add the cranberries along with the juice to the egg mixture
6. In a 13x9 baking dish, spread 3 tablespoons of the sugar & spice mixture over the bottom of the pan.
7. Drizzle 2 tablespoons of the melted butter over the sugar mixture, then sprinkle the chopped nuts (if using) over the butter and sugar.
8. Add the cubed bread evenly to the casserole dish then pour over the custard mixture ensuring all the bread cubes are well saturated with the custard.
9. Cover and refrigerate overnight.
10. Pull the casserole out of the refrigerator about 20 minutes before baking in a preheated 350 degree Fahrenheit oven.
11. Just before baking, drizzle the remaining 2 tablespoons of butter and the remaining sugar & spice mixture over the top of the casserole.
12. Bake for 40-50 minutes or until the custard is set. 
13. Allow to cool slightly, then cut into portions and dust with powdered sugar.
14. Serve with a bit more butter, if desired, and syrup, preserves or your favorite toppings.