Baked Cranberry-Walnut French Toast

Baked Cranberry-Walnut French Toast

Serves 8 to 10
Prepare this easy breakfast or brunch dish the night before and most of your work is done before the guests even arrive.
  • 1 baguette, sliced into 1/2-inch slices (15 to 20 slices)
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 8 eggs
  • 1 1/2 cup milk
  • 1/2 cup brown sugar
  • 1 teaspoon ground nutmeg
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon fine sea salt
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Line the bottom of a buttered 8x8-inch baking dish with a single layer of bread slices, making sure they fit snugly and cutting them to fit, if necessary. Brush bread layer with some of the butter, then sprinkle with half of the cranberries and walnuts. Top with a second layer of bread and brush with butter. Sprinkle over remaining cranberries and walnuts then top with a third layer of bread; brush with remaining butter.

In a medium bowl, whisk together eggs, milk, sugar, nutmeg, vanilla and salt. Pour egg mixture over bread, making sure to soak the top layer completely. Cover and chill for at least 2 hours, or preferably overnight.

When ready to bake, let the dish come to room temperature. Preheat the oven to 350°F. Uncover and bake until golden brown and cooked through, about 45 minutes. Set aside for 5 minutes before slicing.
Nutritional Info: 
Per Serving: 350 calories (130 from fat), 14g total fat, 5g saturated fat, 180mg cholesterol, 350mg sodium, 42g carbohydrates, (2 g dietary fiber, 19g sugar), 12g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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