Cranberries are easily one of my favorite fruits. I get caught popping these fresh, tart little berries into my mouth all Fall.
Being Thanksgiving week in the U.S.A, cranberry sauce, cranberry bread, and even cranberries in stuffing become wildly popular.
Knowing that many of us host large gatherings, I know that easy, make-ahead brunch dishes are also sought. Here’s one from my 2014 release, “Cranberry Cooking.” (Yup! This little 5×8 gem is still available in both print and digital formats.)
Cranberry Orange French Toast
This was a 2004 creation for a big family brunch during the holidays. Definitely feel free to toss in a half cup of fresh cranberries!
1¼ c dried cranberries
4 T finely chopped pecans
16 slices (1” thick) of soft French bread 3×2-1/2” diameter
6 extra large eggs
2 T finely grated orange peel
2 c milk (or half-and-half)
1½ c orange juice
4 t butter, melted
1 c 100% maple syrup
Butter a 13×9” glass baking dish. Sprinkle cranberries and pecans evenly in bottom of the dish. Arrange the bread slices on top in a single layer. In large bowl with 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. Remove from fridge at least 1 hour before baking. When ready to bake, heat oven to 425°. Uncover baking dish; bake 25 to 30 minutes or until bread is puffy and edges are golden brown. Serve with warmed real maple syrup. Makes 8 servings.