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Overnight Cranberry-Orange French Toast

Prep 15 min
Total 4 hr 45 min
Ingredients 9
Servings 8

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! MORE+ LESS-

By Pillsbury Kitchens

June 20, 2005

Ingredients

3/4

cup sweetened dried cranberries

tablespoons finely chopped pecans

slices (3x2 1/2 inches) soft French bread, 1 inch thick

eggs

tablespoon grated orange peel

cups milk

1 1/2

cups orange juice

tablespoons butter or margarine, melted

cup maple-flavored or real maple syrup

Steps

Hide Images

1

Grease 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.
2

When 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.