Spiced Maple Cranberry French Toast Bake Recipes

CRANBERRY-MAPLE BAKED FRENCH TOAST RECIPE

Steps:

• Beat cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with mixer until blended. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in milk.
• Arrange bread on bottom of 13x9-inch baking dish sprinkled with cooking spray; sprinkle with 1 cup cranberries. Pour cream cheese mixture over cranberries. Let stand 15 min.
• Heat oven to 350°F. Bake French toast 40 to 45 min. or until golden brown.
• Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining cranberries and 2 Tbsp. sugar. Simmer on low heat 10 min., stirring occasionally. Cool slightly.
• Serve French toast topped with cranberry sauce.

BAKED FRENCH TOAST WITH STREUSEL TOPPING AND CRANBERRY MAPLE SYRUP

Steps:

• Grease an 8-inch cast iron skillet or other round 8-inch pan with the tablespoon of butter. Line the slices of bread in the pan, point side-up. In a bowl, whisk together the eggs, milk, sugar, and vanilla. Pour over the bread slices, making sure every slice is moistened. Cover with plastic wrap and chill in the fridge for at least 2 hours and up to overnight.
• When ready to bake the french toast, preheat oven to 350°F.
• In a medium bowl, combine the flour, brown sugar, cinnamon and salt. Add the butter and use a pastry blender or a pair of knives to cut the butter into the dry ingredients until they are the size of very small peas. (Note: this step can also be done the night before. Store topping in the fridge.)
• Sprinkle the streusel topping over the bread slices. Bake until the topping is golden and the center is set, about 35-40 minutes. Let cool 20 minutes before serving.

SPICED MAPLE CRANBERRY FRENCH TOAST BAKE

Steps:

• 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.

MAPLE FRENCH TOAST CASSEROLE

Steps:

• Place bread in a greased 2-qt. baking dish; press down gently. Sprinkle with raisins. In a small bowl, beat cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture., Pour evenly over bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup.

CRANBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread., In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.

MAPLE BACON FRENCH TOAST BAKE

Steps:

• Place bread in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, brown sugar, syrup and cinnamon. Pour over bread. Sprinkle with bacon. Refrigerate, covered, 4 hours or overnight., Remove casserole from the refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 5-10 minutes before serving.

MAPLE-PECAN FRENCH TOAST BAKE

Steps:

• Mix milk, half-and-half, eggs, maple syrup, vanilla, cinnamon, and nutmeg together in a large bowl until well combined.
• Layer bread slices in a greased 9x13-inch baking dish. Pour egg mixture over the bread slices. Cover and refrigerate, 8 hours to overnight.
• Preheat the oven to 350 degrees F (175 degrees C). Remove French toast from the refrigerator.
• Mix brown sugar, pecans, butter, and maple syrup together; spread topping evenly over the French toast.
• Bake, uncovered, in the preheated oven until puffed and golden brown, about 40 minutes.

CRANBERRY-APPLE FRENCH TOAST

Steps:

• Mix first four ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish., In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight., Preheat oven to 375°. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.