Cranberry French Toast Casserole
- 6 eggs
- 2 cups milk
- 1½ cup heavy cream
- 1½ cup sugar
- 1 teaspoon vanilla extract
- 1 tablespoon butter, plus additional, softened, for buttering pan
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup dried cranberries
- 1 (1-pound) loaf brioche bread*, sliced into 1-inch slices
- 1 teaspoon orange zest
- 2 cups White Chocolate Mascarpone Frosting
- ½ cup walnut pieces
Butter 9x13-inch baking dish. Set aside.
In large bowl, beat eggs. Add milk, heavy cream, sugar, vanilla, orange zest, cinnamon and salt. Mix well, thoroughly combining ingredients for batter.
Working in layers, dip each bread slice in batter; place 1 layer of slices in prepared baking dish. Sprinkle a few cranberries over each slice before adding next layer. Pour remaining batter over and top with remaining cranberries. Cover with foil and refrigerate overnight, or at least 2 hours.
Heat oven to 375°F. Bake, foil-covered, 25 minutes. Uncover and bake additional 25 minutes, or until lightly browned and cooked through.
While casserole is baking, melt butter in skillet over medium heat. Add walnut pieces and cook 2-3 minutes, stirring frequently, until lightly toasted and fragrant. Remove from heat and set aside.
Top each casserole serving with a dollop of White Chocolate Mascarpone Frosting and toasted walnuts.
*TIP: You may substitute store-bought croissants (about 12 from bakery) cut into 2-inch pieces.
Recipe ©2005 Wisconsin Milk Marketing Board, Inc.