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Saturday, March 5, 2011

Apple Cranberry Baked French Toast

Our lives have been a little more hectic than normal lately, so I've been working hard to find recipes that are either super fast to pull together, or can be made ahead of time. Lucky for me, this recipe was both! I had some leftover Italian bread and so I threw some things together to make this french toast casserole. I prepared it in about fifteen minutes before storing it in the fridge overnight. The next night, I popped it in the oven and kept busy with other things until it was time to eat.

While we enjoyed this as part of breakfast for dinner, it would obviously make an excellent weekend breakfast or brunch option. I liked the contrast between the sweet apples and the slightly sour cranberries. Ryan requested that I add cream cheese next time (that boy loves cream cheese in his french toast!) and I think a little cream cheese or some additional spices would give this the extra kick it needed. Feel free to experiment with this base recipe--it's hard to mess up baked french toast!

One Year Ago: Baby Blue Party Punch

Apple Cranberry Baked French Toast

-1 medium sized loaf of french bread, cubed
-1/2 cup fresh or frozen cranberries, chopped
-1 apple, diced
-4 eggs
-1 tsp vanilla
-1 1/2 cups milk
-1 tsp cinnamon

1. Prepare a casserole dish with baking spray. Toss bread cubes with cranberries and apples and add to prepared baking dish.
2. In a separate bowl, whisk together milk, eggs, vanilla, and cinnamon. Pour liquid mixture over bread and toss carefully to ensure that bread is evenly coated.
3. Cover and refrigerate overnight. Remove from fridge, uncover, and bake at 350F for 45-55 minutes, until bread is lightly browned. Serve warm with maple syrup.