Cranberry Walnut Bread Baked French Toast
This is one of those wonderful overnight french toasts that you can make ahead and just pop in the oven whenever you roll out of bed. Let the coffee drip, rub the sleep out of your eyes, and let this delicious baked french toast wake you up. You’ll start the day off right for sure!
Servings Prep Time
2people 20minutes
Cook Time
40minutes
Servings Prep Time
2people 20minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Slice bread into 2″ squares. 2 slices should be enough to fill a 6″ ramekin.
  2. Mix eggs, milk, salt, sugar and vanilla extract. Lightly beat eggs until all ingredients are fully mixed.
  3. Place bread into cooking spray-coated ramekin. Pour equal amounts of egg batter over bread cubes, being sure to coat each piece. Cover with plastic wrap and refrigerate at least 2 hours, but preferably overnight.
  4. Heat cranberries over medium high heat in small sauce pan along with marmalade and orange juice. Bring to a boil until cranberries begin to pop. Stir frequently. Allow to cool and store in refrigerator in an airtight container for up to 2 weeks.
  5. Remove ramekins from refrigerator and preheat oven to 350 degrees. Bake for 20 minutes. Remove ramekins and top with 1/4 cup cranberry sauce. Bake for an additional 20 minutes.
  6. Serve immediately with additional cranberry sauce if desired.
Recipe Notes

Now if you don’t happen to live near this particular bakery, first of all, I’m so sorry.  :o(  Their bread really is amazing (I will prove it with another post later this week) and so versatile.  But if you can’t get your hands on a loaf from Sol Y Luna, a sourdough or other fruit bread will work well, too.

And that extra cranberry sauce?  Well, if you’ve been reading the blog for any amount of time you know that I’m a big fan of having extra on hand to serve over ice cream or other desserts.  It’s like a holiday every day when you have this cranberry sauce around!