Overnight Cranberry Orange French Toast Casserole

By • November 22, 2016 2 Comments

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Author Notes: Show stopping visually and bursting with flavor. And the best part? You can make it a day ahead of time and wake up and bake it an hour before guests arrive. I'd say this one is a win-win...With Salt and Pepper


Serves 8


  • 1 13 ounce loaf Italian bread
  • 6 large eggs
  • 1 tablespoon light brown sugar
  • 2 3/4 cups whole milk
  • 1 1/2 teaspoons vanilla
  • 2 teaspoons fresh orange zest
  • 1 pinch salt
  • 1/4 teaspoon cinnamon
  • 3/4 cup fresh cranberries


  • 8 tablespoons unsalted butter, softened
  • 1 1/2 cups light brown sugar
  • 1 cup chopped walnuts
  • 1 pinch salt
  1. Preheat oven to 325 degrees. Tear bread into 1 inch pieces and spread evenly onto 2 baking sheets. Bake until dry, about 25 minutes. Remove from oven and allow to cool completely.
  2. Coat a 10 by 7 baking dish with cooking spray or coconut oil and pack the dried bread down into the dish.
  3. In a large bowl, whisk the eggs through the cinnamon and pour over top the bread. Use your hands or a spatula to fully submerge the bread crumbs. Wrap dish tightly with plastic wrap and store in the refrigerator overnight.
  4. To make the topping, mix together the butter, brown sugar, walnuts, and salt. Store in an airtight container and refrigerate overnight.
  5. Prior to serving, preheat the oven to 350 degrees. Unwrap the casserole and evenly sprinkle the topping over the top. Place the baking dish onto a large baking sheet and bake for 55 minutes to an hour until puffed and golden.

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