Overnight Cranberry French Toast

This year on Christmas I made sure that I choose a breakfast that would not require me to be in the kitchen for an extended amount of time preparing it. This french toast worked perfectly. I prepared it the day before and refrigerated it. Then then next morning when we were about ready for breakfast, I preheated the oven and baked the french toast. 

No more standing in the kitchen preparing breakfast, but being with family and still enjoying a delicious breakfast. 

Overnight Cranberry French Toast

Ingredients:

• 1 loaf french bread
• 1/2 cup unsalted butter
• 1/2 cup brown sugar
• 2 tablespoons corn syrup
• 1 cup cranberries
• 6 eggs
• 1 cup half and half
• 1/2 cup sweetened condensed milk
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1 teaspoon nutmeg
• powdered sugar

Directions:

1. Slice the French bread diagonally into 1 inch thick slices.
2. In a small saucepan add the butter, sugar and corn syrup. Heat the mixture over low heat until it comes to a boil, stirring often. Boil for 1 minute, stirring often.
3. Spray a 9x13 baking dish with cooking spray.
4. Pour the melted butter mixture into the prepared baking dish. Sprinkle with half of the cranberries. Place as many bread slices that will fit on top.
5. In a medium bowl, whisk together the eggs, half and half, condensed milk, vanilla, cinnamon and nutmeg. Pour over the bread covering all the pieces. Sprinkle with the remaining cranberries. Cover with plastic wrap and refrigerate overnight.
6. In the morning, preheat the oven to 350º F. Remove the plastic wrap and bake for 30 minutes. Dust with powdered sugar and serve.

Enjoy!!!