Baked Cranberry-Walnut French Toast
- 1 baguette, sliced into 1/2-inch slices (15 to 20 slices)
- 4 tablespoons unsalted butter, melted
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 8 eggs
- 1 1/2 cup reduced- fat (2%) milk
- 1/2 cup packed light brown sugar
- 1 teaspoon grated nutmeg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
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 the dish come to room temperature.
Preheat the oven to 350°F.
Uncover and bake until golden brown and cooked through, about 45 minutes. Set aside for 5 minutes before slicing.
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- 1 baguette, sliced into 1/2-inch slices (15 to 20 slices)
- 4 tablespoons unsalted butter, melted
- 1/2 cup dried cranberries
- 1/2 cup chopped walnuts
- 8 eggs
- 1 1/2 cup reduced- fat (2%) milk
- 1/2 cup packed light brown sugar
- 1 teaspoon grated nutmeg
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt