Cranberry Pecan Baked French Toast

Baked French toast turns skillet breakfast into an easy American brunch casserole, ideal for feeding a weekend crowd. Day-old brioche soaks in maple-spiced custard, then bakes with tart cranberries and crunchy pecans.

Serves 6 · 20 min prep · 50 min cook

Estimate for one serving

• 465 cal
• 14g protein
• 52g carbs
• 23g fat
• 3g fiber

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Ingredients

• 1 loaf (about 14 oz), cubed day-old brioche or challah
• 1 1/2 cups fresh cranberries
• 6 large eggs
• 2 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup plus more for serving maple syrup
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt
• 3/4 cup chopped pecans
• 2 tablespoons, melted unsalted butter
• 2 tablespoons brown sugar
• 1 teaspoon orange zest

Instructions

1. 1Preheat the oven to 350°F. Grease a 9-by-13-inch baking dish with a thin coat of butter or nonstick spray.
2. 2Scatter half of the cubed bread evenly across the bottom of the dish. Sprinkle half of the fresh cranberries and half of the pecans over the bread.
3. 3Add the remaining bread cubes, then top with the rest of the cranberries and pecans so fruit and nuts are distributed throughout.
4. 4In a large bowl whisk the eggs until uniform. Whisk in the milk, heavy cream, maple syrup, vanilla, cinnamon, nutmeg, salt, and orange zest until fully combined.
5. 5Pour the custard slowly and evenly over the bread, pressing down gently with a spatula so every cube soaks up liquid.
6. 6Drizzle the melted butter over the top and sprinkle with brown sugar for a caramelized finish.
7. 7Cover the dish tightly with foil and let it sit at room temperature for 15 minutes so the bread fully absorbs the custard.
8. 8Bake covered for 25 minutes. Remove the foil and continue baking another 20 to 25 minutes until the top is deep golden, the center is set, and the cranberries have burst into jammy pockets.
9. 9Rest the casserole for 5 to 8 minutes out of the oven so slices hold together cleanly.
10. 10Cut into squares and serve warm with extra maple syrup on the side for a brunchy weekend plate.