Baked Cranberry-Walnut French Toast

Serves 6 to 8

Prepare this easy breakfast or brunch dish the night before and most of your work is done before the guests even arrive. The size of baguettes can vary, so simply keep in mind that each time you layer the bread in this dish it should be a single layer only.

  • 15 (1/2-inch) slices baguette
  • 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 dish come to room temperature. Preheat oven to 350°F degrees. Uncover and bake until golden brown and cooked through, about 45 minutes. Set aside for 5 to 10 minutes then serve.

Nutritional Info: 
Per Serving:450 calories (170 from fat), 19g total fat, 7g saturated fat, 265mg cholesterol, 440mg sodium, 54g carbohydrate (2g dietary fiber, 24g sugar), 16g 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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