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Cranberry Orange French Toast Bake

Cranberry orange French toast bake layers cubed French bread and tart cranberries in a citrusy egg custard, then bakes until golden with a set center. Assemble it ahead and refrigerate before baking for an easy breakfast casserole.
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Prep Time 15 minutes
Cook Time 1 hour
Chilling and resting 4 hours 40 minutes
Total Time 5 hours 55 minutes
Servings: 8 servings
Course: Breakfast
Cuisine: American
Calories: 334
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp unsalted butter softened, for greasing
  • 1 loaf (16 oz) French bread cut into 1-inch cubes
  • 1.5 cups cranberries fresh or frozen
  • 8 eggs large
  • 2 cups whole milk
  • 0.5 cup orange juice
  • 0.5 cup granulated sugar
  • 2 tsp orange zest finely grated
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.5 tsp salt

Equipment

  • 1 9x13-inch baking dish

Method
 

  1. Grease a 9x13-inch baking dish with the butter, then spread the bread cubes in the dish and scatter the cranberries evenly over them.
  2. Whisk the eggs, milk, orange juice, sugar, orange zest, vanilla, cinnamon, and salt in a large bowl until combined, then pour the mixture evenly over the bread and gently press the bread down to soak.
  3. Cover the dish and refrigerate for at least 4 hours or up to 12 hours.
  4. Let the dish stand at room temperature for 30 minutes while the oven heats to 350°F.
  5. Bake covered with foil for 35 minutes, then uncover and bake for 20 to 25 minutes, until the center is set, the top is golden, and the center reaches 160°F.
  6. Let the bake rest for 10 minutes before serving.

Notes

Press the bread gently into the custard so it soaks evenly. Refrigerate leftovers covered for up to 4 days; freeze leftovers for up to 2 months. For a dairy-free adaptation, use unsweetened oat milk and plant-based butter.