Cranberry Pecan French Toast Casserole


1 Cranberry Pecan Loaf

1/2 stick softened unsalted butter

2 large eggs

1 2/3 C milk (preferably whole)

1 t salt


1. Cut 1-inch-thick diagonal slices from bread.

2. Butter 1 side of each slice and arrange slices, buttered sides up, in 1 layer in a buttered rectangular glass baking dish, squeezing them slightly to fit if necessary.

3. Whisk together eggs, milk, and 1/4 teaspoon salt until combined well, then pour evenly over bread.

4. Chill, covered, until bread has absorbed all of the mix, at least 1 hour.

5. Preheat oven to 425°F. Bring mixture to room temperature. Bake, uncovered, in middle of oven until bread is puffed and top is golden, 20 to 25 minutes. Serve immediately.

Note: Mixture can also sit over night for a one step prep in the morning.

Breads In This Recipe:

Cranberry Pecan Loaf

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