Cranberry Orange French Toast Casserole

Cranberry Orange French Toast Casserole

Chunky bread pieces soak in an orange-scented egg custard with whole, tart cranberries scattered throughout. Baking the casserole covered first gives the center time to set; uncovering it for the finish turns the exposed bread tops golden while the interiors stay soft.

Assemble it the night before if you can, or allow at least 2 hours for a same-day soak. After baking, spoon it into loose portions rather than cutting squares, so each serving has browned bread and visible cranberries.

Ingredients for Cranberry Orange French Toast Casserole

• 1 tablespoon unsalted butter, for the baking dish
• 1 pound sturdy day-old bread, such as brioche or sourdough, cut into 1- to 1½-inch cubes (450g)
• 2 cups fresh cranberries (200g)
• 8 large eggs
• 2½ cups whole milk
• ½ cup granulated sugar (100g)
• 1 tablespoon finely grated orange zest
• ¼ cup orange juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon fine salt

Optional for serving: Maple syrup.

How to Make Cranberry Orange French Toast Casserole

1. Prepare the bread and dish: Butter a 9-by-13-inch baking dish. Cut the bread into chunky cubes. If it is fresh and soft, spread the cubes on a baking sheet and dry them in a 300°F (150°C) oven for 10 to 15 minutes. Let them cool before assembling.
2. Arrange the bread and cranberries: Place the bread loosely in the dish and scatter the cranberries throughout. Leave some bread tops exposed, and do not pack the cubes down.
3. Add the custard: Whisk the eggs, milk, sugar, orange zest, orange juice, vanilla, cinnamon, and salt until combined, with no streaks of egg white. Pour evenly over the bread. Gently press any dry upper pieces into contact with the custard without compressing the bread.
4. Chill: Cover and refrigerate for at least 2 hours, preferably overnight, so the bread can absorb the custard.
5. Bake covered: Preheat the oven to 350°F (175°C). If convenient, let the chilled casserole stand while the oven heats, about 20 to 30 minutes. Cover loosely with foil and bake for about 30 minutes.
6. Uncover and finish baking: Remove the foil and bake for another 20 to 30 minutes. Begin checking the center and edges after about 45 minutes total. The casserole is done when the center looks set, not liquid or sloshy, and the exposed bread tops are golden. If the center is still loose, bake in short increments, checking that the edges are not getting too dark. Some cranberries may split and release a little juice.
7. Rest and serve: Let stand for about 10 minutes so the custard settles. Spoon into loose, chunky portions and offer maple syrup alongside, if desired.

Choosing Bread That Holds Its Shape

Sturdy brioche, sourdough, or baguette absorbs custard while keeping recognizable bread pieces. Cut it into cubes while it is still easy to handle. If the bread is very fresh and soft, drying the cubes briefly before assembly helps them hold their shape rather than turning uniformly mushy.

Can You Use Frozen Cranberries?

Yes. Add frozen cranberries without thawing; they may release more juice and make the casserole take a little longer to bake. Dried cranberries are not a direct substitute for fresh or frozen berries because they do not provide the same juicy, whole-fruit texture.

How to Tell When the Casserole Is Done

Use the center as the main guide: it should look set and moist, not liquid when the dish moves. The exposed bread should be golden to deep golden in spots, with browned but not scorched edges. A cold or deeper casserole may need more time than a shallow one, so check the texture as well as the clock.

For another baked breakfast option, try Eggnog French Toast Casserole.

How to Store and Reheat Leftovers

Refrigerate leftovers in an airtight container for up to 4 days. Reheat individual portions in the microwave, or cover a larger portion with foil and warm it in a 325°F (165°C) oven until heated through.

For longer storage, wrap portions tightly and freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Approximate nutrition per serving, based on 8 servings: 350 calories, 14g protein, 14g fat, and 49g carbohydrates. Approximate nutrition per 100g: 170 calories, 7g protein, 7g fat, and 24g carbohydrates. Values vary with the bread and other ingredients used.