Cranberry Baked French Toast


Ingredients for the Filling:

  • 8 ounces cream cheese, at room temperature
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract

Ingredients for the French toast:

  • 1 loaf french bread, sliced
  • 1 cup cranberries, fresh or frozen
  • 4 large eggs
  • 1 1/2 cup whole milk
  • 1/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg

Ingredients for the Topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup light or dark brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup (1/2 stick) unsalted butter, cubed
  • 1/2 cup toasted pecans, chopped (optional)


  1. In bowl of stand mixer fitted with paddle attachment or in large bowl with hand-held mixer, beat cream cheese, sugar and vanilla until smooth.
  2. Grease 9×13-inch baking dish with butter. Line bottom of dish with single layer of bread slices. Spread cream cheese mixture on top and cover with 1/2 of cranberries. Arrange remaining bread slices on top.
  3. In large bowl whisk together eggs, milk, sugar, vanilla, cinnamon and nutmeg. Pour over bread slices, making sure all have been moistened. Scatter remaining cranberries on top. Cover with plastic wrap and chill for several hours or up to overnight.
  4. Preheat oven to 350 °F.
  5. Meanwhile, prepare crumb topping. In medium bowl combine flour, brown sugar, cinnamon and salt. Use pastry blender or your fingers to work butter into flour mixture until it resembles coarse sand. Add pecans, if using. Sprinkle over French toast.
  6. Bake for about 45 minutes, until crumb topping is golden brown and French toast is set. Dust with powdered sugar, if desired, and serve with maple syrup. Store leftovers in fridge for up to 3 days.


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