Spiced Maple Cranberry French Toast Bake - Christmas Day Breakfast - Holiday Morning Breakfast - Breakfast for a crowd
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Spiced Maple Cranberry French Toast Bake

Lazy weekend mornings or just cozy winter mornings, it definitely calls for this easy Spiced Maple Cranberry French Toast that is prepped and refrigerated overnight, all ready for you to just pop it in the oven as you wait for your morning coffee to be done. This is perfect as a make ahead Christmas morning breakfast as well.
Course Breakfast, Brunch
Cuisine American
Keyword Christmas Morning French Toast Bake, Spiced Maple Cranberry French Toast Bake
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 people
Calories 590kcal
Author Manju

Ingredients

  • 1 loaf brioche
  • 1 1/2 cups fresh cranberries
  • 5 eggs
  • 3/4 cup whole milk
  • 1/3 cup maple syrup
  • 1/2 tsp cinnamon
  • 1/2 tsp all spice
  • 1 tsp vanilla extract
  • 1 tbsp butter to grease the baking pan

Instructions

  • Grease a baking pan with butter. Scatter a few cranberries into the pan.
  • Tear up the brioche roughly and place it tightly all throughout the pan. Now scatter the remaining cranberries on to the brioche, tucking a few in between the pieces of bread as well.
  • In a medium bowl, beat the eggs well. Add the milk, maple syrup, vanilla, cinnamon and all spice. Beat well.
  • Pour this mixture all over the brioche and cranberries.
  • Wrap tightly with a cling wrap and refrigerate overnight.
  • Preheat oven to 350F. Place the casserole out of the refrigerator while the oven preheats.
  • Remove cling wrap and bake uncovered for 25 minutes. Cover with aluminium foil and bake for another 15 minutes, till most the cranberries have burst.
  • Serve warm with whipped cream, warm maple syrup and powdered sugar dusted on top.

Nutrition

Calories: 590kcal | Carbohydrates: 64g | Protein: 18g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 362mg | Sodium: 515mg | Potassium: 228mg | Fiber: 1g | Sugar: 20g | Vitamin A: 24.2% | Vitamin C: 6% | Calcium: 16.7% | Iron: 10.6%