My friend makes this French toast bake with blueberries, but I make mine with cranberry sauce. Either way, it’s divine. It makes a great brunch dish for Christmas morning. —Sandie Heindel, Liberty, Missouri
Ingredients:
12 cups cubed french bread (about 12 ounces)
2 packages (8 ounces each) cream cheese, cubed
1 can (14 ounces) whole-berry cranberry sauce
12 large eggs, lightly beaten
2 cups 2% milk
1/3 cup maple syrup
2 teaspoons ground cinnamon
dash ground nutmeg
additional maple syrup, optional
Directions:
Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread.
In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight.
Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.
