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Cranberry orange French toast casserole in a white 9 by 13 dish with a golden streusel top and a slice lifted on a spatula

Cranberry Orange French Toast Casserole

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Christmas morning, handled the night before: brioche cubes dried in a low oven so the center sets silky instead of soggy, fresh cranberries chopped and candied in orange sugar, an orange scented custard soaked overnight, and a crisp orange streusel scattered on in the morning with a warm orange glaze at the table.

  • Total Time: 9 hours 15 minutes
  • Yield: 10 servings 1x

Ingredients

Scale
  • 1 loaf brioche (about 16 ounces), cut into 1 inch cubes
  • 2 cups fresh cranberries (about 8 ounces), coarsely chopped
  • 1/4 cup granulated sugar, for the cranberries
  • 1 tablespoon orange zest, for the cranberry sugar
  • 6 large eggs
  • 1 1/2 cups whole milk
  • 3/4 cup heavy cream
  • 1/3 cup granulated sugar, for the custard
  • 1/4 cup maple syrup
  • 1/4 cup fresh orange juice
  • 2 teaspoons vanilla extract
  • 1 tablespoon orange zest, for the custard
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon fine salt
  • 1/2 cup all-purpose flour, for the streusel
  • 1/3 cup packed brown sugar, for the streusel
  • 1 teaspoon orange zest, for the streusel
  • 4 tablespoons cold unsalted butter, cubed, for the streusel
  • 3/4 cup powdered sugar, for the glaze
  • 2 tablespoons fresh orange juice, for the glaze

Instructions

  1. Heat the oven to 300 degrees F. Spread the brioche cubes on a rimmed sheet pan and dry for 10 minutes, until the surfaces feel crisp and the centers stay soft. Cool completely. Day old bread can skip this step.
  2. Rub the 1/4 cup granulated sugar with the 1 tablespoon orange zest between your fingers until it turns fragrant and pale orange. Toss with the chopped cranberries and set aside.
  3. Butter a 9 by 13 inch baking dish. Add half the brioche cubes, scatter over half the cranberries, then add the remaining brioche and the remaining cranberries.
  4. Whisk the eggs, milk, cream, 1/3 cup granulated sugar, maple syrup, orange juice, vanilla, 1 tablespoon orange zest, cinnamon, nutmeg and salt until smooth. Pour slowly and evenly over the dish, then press the top cubes down gently so every piece drinks.
  5. Cover and refrigerate at least 4 hours and up to 24 hours. Eight to twelve hours, a true overnight, is the sweet spot.
  6. For the streusel, rub the flour, brown sugar, 1 teaspoon orange zest and a pinch of salt with the cold butter until coarse crumbs form. Refrigerate in a small covered bowl overnight.
  7. In the morning, set the dish on the counter for 30 minutes while the oven heats to 350 degrees F. Scatter the streusel evenly over the top.
  8. Bake covered with foil for 30 minutes, then uncovered for 20 to 25 minutes more, until puffed and deep gold and the center reads 160 degrees F with only the faintest jiggle.
  9. Rest 10 minutes. Whisk the powdered sugar with the 2 tablespoons orange juice into a pourable glaze, drizzle over the warm casserole and serve.
  • Author: Chef Rita
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes

Nutrition

  • Serving Size: 1
  • Calories: 410
  • Sugar: 34
  • Sodium: 320
  • Fat: 16
  • Saturated Fat: 9
  • Unsaturated Fat: 6
  • Trans Fat: 0
  • Carbohydrates: 58
  • Fiber: 2
  • Protein: 9
  • Cholesterol: 155

Find it online: https://kozinarecipes.com/cranberry-orange-french-toast-casserole/