A feast for the senses, this dish is easy enough to serve any day, but the sweet-tart cranberries and cream cheese filling make it special enough for a holiday brunch. Plan ahead – it needs to be refrigerated overnight.
Cranberry Almond Stuffed French Toast
- 1 c. cranberries, finely chopped
- 8 oz. cream cheese
- 1/3 c. brown sugar
- 1 tsp. vanilla
- 1 tsp. almond extract
- 1 loaf french bread sliced ½ – ¾ inch thick
- 6 eggs
- 3 cups milk
- 1/4 c. pure maple syrup
- 2 c. cranberries, fresh or frozen
- 1 c. water
- 1 c. sugar
- 1/2 tsp. vanilla
- 1/2 tsp. almond flavoring
Beat together cranberries, cream cheese, brown sugar, vanilla and almond extracts. Cover the bottom of a greased 9×13 inch dish with bread slices. Spread cream cheese mixture over bread. Top with another layer of bread slices.
Beat eggs and milk. Slowly pour over bread, being careful to not leave any dry pieces. Drizzle maple syrup over all. Cover and refrigerate overnight.
Bake uncovered at 375° for 1 hour – 1 hour, 15 minutes. Do not underbake, or you will have soggy french toast. If it starts to get dark, place a piece of foil over the top. Serve with cranberry topping. (Oh, didn’t think of this earlier, but I bet it would be tasty with some toasted almonds on top, too!)
Cranberry Topping: In a saucepan, heat cranberries, water and sugar to a low boil. Uncover and boil, stirring frequently, for 5-10 minutes. Remove from heat; stir in vanilla and almond flavoring. Topping will thicken as it cools.
My Villeroy & Boch lasagna dish is used for much more than lasagna!
Linked to Ultimate Recipe Swap.