OVERNIGHT CRANBERRY FRENCH TOAST

By jarren

Ingredients

• 3/4 cup dried cranberries
• 1/4 cup chopped toasted pecans
• 8-10 slices French bread, 1" thick
• 6 eggs
• 1/4 cup butter, melted
• 2 tsp grated orange peel
• 2 tsp vanilla
• 1/2 tsp ground ginger
• 1/4 tsp salt
• 2 cups homo milk
• 1 1/2 cups orange juice
• Icing sugar

Preparation

Step 1

Sprinkle cranberries and pecans evenly over bottom of a greased 9" x 13" baking dish. Place bread slices in a single layer on top, trimming to fit, if necessary.

Whisk together eggs, melted butter, orange peel, vanilla, ginger and salt. Whisk in milk and orange juice until blended. Pour egg mixture evenly over bread. Cover and refrigerate overnight. Remove from refrigerator and let stand for 20-30 minutes.

Bake, uncovered, at 350F for 45-50 minutes or until a knife inserted in center comes out clean.

Sprinkle with icing sugar.