Overnight Cranberry-Orange French Toast

Overnight Cranberry-Orange French Toast

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  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup sweetened dried cranberries

  • 3

    tbsp. finely chopped pecans

  • 16

    slices (3x2½ "@) soft French bread, 1" thick

  • 6


  • 1

    tbsp. grated orange peel

  • 2

    cups milk

  • cups orange juice

  • 3

    tbsp. butter or margarine, melted

  • 1

    cup maple syrup


Grease 13 x 9" glass baking dish with cooking spray. Sprinkle cranberries and pecans evenly into dish, arrange bread slices tightly in a single layer over top. In large bowl beat eggs with wire wisk. Stir in orange peel, milk, orange juice and butter till smooth. Pour egg mixture over bread. Cover tightly and refrigerate overnight. When ready to bake, preheat oven to 425. Uncover baking dish and bake 25-30 minutes or until the bread is puffy and edges are golden brown. Serve with syrup.


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