Alright, want to look like a star at your holiday brunch party this year without doing a ton of work? Then I’ve got the perfect recipe for you! This overnight cranberry French toast is so easy and so so delicious! With hints of cinnamon, nutmeg and nutty pecans paired with soft buttery brioche and tart cranberries you will never believe this recipe was so easy and could be so tasty.
I’d love to tell you that I served this overnight French toast to a bunch of friends over a lovely weekend brunch; that they loved it and couldn’t stop raving about it. But the reality is, I basically ate the entire thing myself! Okay, I did have a little help from my friend Jolande.
You see I made a similar recipe in the summer at the lake for friends and it was so good that I knew I had to put it on the blog. The variation I came up with was a simple, fresh blueberry French toast with blueberry compote. I just never got around to making it again to share with all of you. So I decided to come up with a holiday version that would be perfect for all your holiday brunch parties.
All you have to do is prep the night before and put the ready to-go French toast in the fridge overnight. In the morning fire up the oven and bake to have warm, cranberry French toast when your guest arrive. I just know that your friends and family will love this festive recipe and so will you!
Happy Holidays 🙂
- 1 loaf brioche bread
- 5 large eggs
- 1½ cups full milk
- 1 Tablespoon brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅛ teaspoon ground cloves
- Handful of chopped pecans
- ¼ cup frozen cranberries
- Icing sugar for dusting
- Butter a baking dish approx. 9 x 11 inches, set aside.
- Cut bread in thick slices approx. 1 inch thick. Then cut each slice in half. Arrange slices of bread in your buttered dish, overlapping as you please.
- In a large bowl, whisk together eggs, milk, brown sugar, cinnamon, nutmeg and cloves. Pour mixture over the bread, making sure to soak ever slice from top to bottom.
- Sprinkle pecans and cranberries throughout the dish, placing some in-between the slices of bread too.
- Wrap in plastic wrap and refrigerate overnight.
- In the morning pull out French toast (give the dish a little swirl to re-coat any extra egg mixture that didn't absorb into the bread). Preheat the oven to 350˚F.
- Bake for approx. 30 minutes or until the top is crisp and the middle has set.
- Place on a cooling rack for 5 minutes to cool. Dust with icing sugar and serve warm.