Cranberry-Lemon French Toast Bake
Cranberry-Lemon French Toast Bake
Ingredients:
Cranberry Jam:
12 oz bag of fresh cranberries
1 cup sugar
1/2 cup water
1/2 cup lemon juice
zest from 1 lemon
French Toast
1 1/2 16 oz loaves of day old Challah Bread (Brioche could be used as well) Sliced
8 large eggs
2 cups whole milk
1 cup heavey cream
1/2 cup sugar
1 tablespoon vanilla extract
zest from 1 lemon
Directions:
Cranberry Jam:
1. Add all ingredients to medium size pot.
2. Stir and cook over medium heat until jam begins to set. About 20 minutes.
3. If you prefer smooth texture strain through fine mesh strainer. I have also used the immersion blender as well.
French Toast:
1. Grease the 9 x 13 baking pan with butter or baking spray.
2. Slice or Cube Bread. Evenly distribute in pan.
3. Whisk together the eggs, milk, cream, sugar, and vanilla in a bowl.
4. Pour evenly over bread making sure to cover all pieces of bread.
5. Spoon cranberry jam over top of bread.
6. Cover and chill in fridge overnight (or for at least one hour)
7. Preheat Oven to 350 degrees F. Remove casserole from fridge at least 30 minutes prior to baking if baking in glass dish to temper.
8. Bake for 45 minutes to an hour depending on level of crispness desired. If baking for an hour you may need to cover top with foil for the last 10 minutes of baking to avoid over-browning.
9. Serve with extra cranberry jam, creme anglaise, butter, powdered sugar, or syrup.
