Cranberry & Cream Cheese French Toast Casserole

If you are hosting a weekend brunch or have a group in town visiting, they will love this Cranberry and Cream Cheese French Toast Casserole. It is creamy and sweet from the cream cheese and syrup and has a beautiful tartness from the cranberries! Its a perfect way to use leftover cranberry sauce after the holidays. You could also sub the cranberry with strawberry or raspberry jam and get a similar outcome. Enjoy!

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Cranberry & Cream Cheese French Toast Casserole

Prep Time20 minutes mins

Cook Time25 minutes mins

Course: Breakfast

Cuisine: American

Servings: 12

Ingredients

• 12 cup Cubed bread (can use leftover thanksgiving rolls as well, use gf rolls if needed)
• 3 cup Milk (use df option if needed)
• 4 Eggs
• 2 tsp Vanilla extract
• 1/2 cup Cranberry sauce
• 8 fl oz Cream cheese (room temperature, use df option if needed)
• 1/2 cup Cranberry sauce (use leftover from thanksgiving!)

Instructions

• Preheat oven to 375 degrees, grease a 9x13 inch pan
• Cube 12 cup Cubed breador you can use leftover thanksgiving rolls!
• Place in the bottom of greased 9x13
• In a medium bowl, add 3 cup Milk, 4 Eggs, 2 tsp Vanilla extract, and 1/2 cup Cranberry sauce
• Mix well
• Dump onto cubed bread and spread out evenly
• In a small bowl, whisk 8 fl oz Cream cheese at room temperature and another 1/2 cup Cranberry sauce until mixed well
• Dollop about 2 tbsp of mixture onto casserole
• You can either leave it in a big dollop or you can swirl it into the mixture to be more incorporated
• Bake at 375 degrees for 25-30 minutes until set
• Serve with your favorite maple syrup or whipped cream

Notes

Storage

• Store leftovers in a ziploc bag in the fridge for 4 days or you can freeze any extras and reheat in the oven at 350 for 10-12 minutes