Breakfast/brunch

Oven-Baked French Toast with Cranberry-Maple Sauce

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Oven-Baked French Toast with Cranberry-Maple Sauce recipe

photo by:

kraft

Go on, make our French toast infused with cream cheese, vanilla and cinnamon and topped with cranberry-maple syrup. Because you should always start your day off with a "wow."

time

prep:

15 min

total:

1 hr 15 min

servings

total:

9 servings

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4

cup sugar

tsp. vanilla

tsp. ground cinnamon

eggs

2-1/2

cups milk

loaf (24 inches) French bread, ends trimmed, cut into 18 slices

cups fresh or thawed frozen cranberries, divided

cup maple-flavored or pancake syrup

Tbsp. sugar

Enjoy serving Maxwell House coffee with this delicious recipe.

Make It

BEAT cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add milk, beating until well blended.

ARRANGE bread in greased 13x9-inch baking dish; sprinkle with 1 cup of the cranberries. Pour cream cheese mixture over cranberries. Let stand 15 minutes. Meanwhile, preheat oven to 350°F.

BAKE 40 to 45 minutes or until golden brown. Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining 1 cup cranberries and 2 Tbsp. sugar. Reduce heat to low; simmer 10 minutes, stirring occasionally. Cool slightly. Cut casserole into 9 pieces. Serve topped with the cranberry sauce.

Kraft Kitchens Tips

Size-Wise

Looking for something to serve at your next brunch? This French toast makes enough for 9 people.

Make Ahead

Assemble casserole as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 40 to 45 minutes or until golden brown. Meanwhile, prepare cranberry sauce. Serve as directed.

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kimballk

posted:12/24/2011

My family loves this, I serve it every Christmas. I will say I always need to cook it longer than the recipe, based on how thick the bread is.

elupo0325

posted:11/24/2011

We didn't enjoy this very much. Part of the bed was really soggy and part of it was hard. Maybe I didn't make it right but it didn't cook right

martinez1002

posted:1/30/2011

Delicious, and you can make it ahead of time! Easy to make with simple ingredients. I left out two pieces of bread because it seemed like I didn't have room for them, and it came out a bit soggy (next time I will squeeze in all the pieces tightly). Tasted fantastic nonetheless. You can use any kind of berries for this recipe. Leftovers tasted even better the next morning as well!

a cook

posted:12/21/2010

My family requests this wonderful recipe every year for Thanksgiving brunch. It is always such a hit! I make two pans of french toast, and there are no left-overs!

glogirl74

posted:8/29/2010

Had good flavor, but needs more liquid in the recipe to make the french toast soft, the batch i made was so dry.

SallyinVT

posted:7/27/2010

This has become a favorite for Christmas morning, weekends with houseguests, and even a large brunch baby shower. Being able to prepare the day before, and just bake the morning of is a big plus. But that wouldn't matter if it weren't DELISH.

a cook

posted:12/31/2009

This is a Great special treat for brunch with friends. I added 2 Tbls. orange zest to the sauce and let it cook a little longer than recipe suggested. Served it with Orange Butter Cream!!

awebb12

posted:7/18/2009

I absolutely loved this recipe! I made it with raspberries instead of cranberries and it was delicious! The entire family loved it. It was moist and the berry juice added great flavor - will make it again!

nfarbotko

posted:4/10/2009

I just did one layer of bread due to the reviews and it did not turn out mushy. I used frozen blueberries b/c I already had them. One tip - don't put the syrup on until you are ready to serve. I put mine on too early and that did make it mushy.

nettybelle

posted:1/3/2009

I'm rating this recipe a two. This recipe was good, but was not very much different from regular french toast. So it is a lot of work (and a lot of extra calories) for the same old thing. If you want to try something different; try making just the syrup and using that for your french toast. If you do make the syrup I would suggest making it the night before and leaving it in the refrigerator overnight so the flavors combine more.