Spiced Maple Cranberry French Toast Bake Recipes

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.

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.