Cream Cheese and Cranberry Baked French Toast

Cranberry Baked French Toast

Cream Cheese and Cranberry Baked French Toast is a sweet, finger-licking breakfast dish.

Cream Cheese and Cranberry Baked French Toast
Makes 12 servings
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  1. 2 (16-ounce) French bread loaves
  2. 1 (8-ounce) package cream cheese, softened
  3. 2½ cups heavy whipping cream, divided
  4. ½ cup granulated sugar
  5. 1 cup dried cranberries
  6. 2½ cups brown sugar, divided
  7. 6 large eggs
  8. 1¼ teaspoons cinnamon
  9. ¼ teaspoon salt
  10. ¾ cup roughly chopped pecans
  11. 2 cups orange juice
  12. ½ cup orange blossom honey
  13. 1 orange
  14. 1 teaspoon cornstarch
  1. Using a serrated knife, cut bread into 1-inch slices, discarding ends. Spray a 5-quart baking dish with nonstick cooking spray.
  2. In a medium bowl, beat cream cheese, ½ cup cream, and granulated sugar with a mixer until smooth. Stir in cranberries.
  3. Whisk together remaining 2 cups cream, 1⅓ cups brown sugar, and next 3 ingredients until smooth. Working with 1 slice of bread at a time, dip in egg mixture and spread 1 side with about 3 tablespoons cranberry mixture; place slices vertically in baking dish. Repeat with remaining bread, egg mixture, and cranberry mixture. Pour any remaining egg mixture over bread. Cover with aluminum foil, and refrigerate overnight.
  4. Preheat oven to 375º. Remove from refrigerator, and let stand at room temperature for 20 minutes. Bake for 20 minutes. Uncover, sprinkle with ⅔ cup brown sugar, and bake for 15 minutes. Sprinkle with pecans, and bake for 10 to 15 minutes longer or until golden brown and set.
  5. Meanwhile, grate zest from orange to equal 1 tablespoon. Cut orange in half; squeeze juice to equal 2 tablespoons, and set aside. In a medium saucepan, combine 2 cups orange juice, honey, zest and remaining ½ cup brown sugar. Bring to a boil over high heat; reduce heat, and simmer for 30 minutes or until reduced by one-third.
  6. In a small bowl, stir together reserved 2 tablespoons fresh orange juice and cornstarch. Whisk cornstarch mixture into juice mixture, and cook for 10 minutes longer or until thickened. Serve syrup with French toast.
Paula Deen Magazine