1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter or margarine
1/4 cup sugar
2 tsp. vanilla
1 tsp. ground cinnamon
4 egg s
2-1/2 cups milk
1 loaf (1 pound) French bread, cut into 1-1/2-inch slices
3 cups cranberries, divided
2 Tbsp. sugar
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Let's Make It
Heat oven to 350°F.
Beat cream cheese, butter, sugar, vanilla and cinnamon in large mixing bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Stir in milk.
Pour cream cheese mixture over combined bread and 1 cup of the cranberries in large bowl; toss lightly. Let stand 15 minutes, rearranging bread in bowl occasionally to moisten evenly.
Arrange bread in rows in greased 13x9-inch baking dish. Pour any remaining cream cheese mixture over bread.
Bake 40 to 45 minutes or until golden brown.
Bring syrup to boil in medium saucepan. Add remaining 2 cups cranberries and 2 tablespoons sugar. Cook on low heat 10 minutes, stirring occasionally. Cool sauce slightly. Serve with French Toast.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.