Overnight Cranberry-Orange French Toast
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Updated Jun 20, 2005
Put it together the night before, pop it in the oven in the morning, and greet your brunch guests without last-minute scurrying around the kitchen!
Overnight Cranberry-Orange French Toast
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- Prep Time 15 min
- Total 4 hr 45 min
- Ingredients 9
- Servings 8
Ingredients
- 3/4 cup sweetened dried cranberries
- 3 tablespoons finely chopped pecans
- 16 slices (3x2 1/2 inches) soft French bread, 1 inch thick
- 6 eggs
- 1 tablespoon grated orange peel
- 2 cups milk
- 1 1/2 cups orange juice
- 3 tablespoons butter or margarine, melted
- 1 cup maple-flavored or real maple syrup
Instructions
-
Step1Grease 13x9-inch (3-quart) glass baking dish with shortening or spray with cooking spray. Sprinkle cranberries and pecans evenly into dish; arrange bread slices tightly in single layer over top. 2. In large bowl with wire whisk, beat eggs. Stir in orange peel, milk, orange juice and butter until smooth. Pour egg mixture over bread. Cover tightly with foil; refrigerate at least 4 hours or overnight.
-
Step2When ready to bake, heat oven to 425°F. Uncover baking dish; bake 25 to 30 minutes or until bread is puffy and edges are golden brown. Serve with syrup.
Nutrition
520
Calories
14g
Total Fat
14g
Protein
85g
Total Carbohydrate
32g
Sugars
Nutrition Facts
Serving Size: 1/8 of Recipe
- Calories
- 520
- Calories from Fat
- 125
- Total Fat
- 14g
- 22%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 175mg
- 58%
- Sodium
- 590mg
- 25%
- Total Carbohydrate
- 85g
- 28%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 32g
- Protein
- 14g
% Daily Value*:
- Vitamin A
- 10%
- 10%
- Vitamin C
- 18%
- 18%
- Calcium
- 16%
- 16%
- Iron
- 16%
- 16%
Exchanges:
4 1/2 Starch; 1 Other Carbohydrate; 2 1/2 Fat;Carbohydrate Choice
5 1/2
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