Hello everyone! It’s Tiffany from The Nesting Project here today to bring you a breakfast recipe idea for Christmas morning.
The holidays are perfect for make ahead casseroles, especially when you’re talking about Christmas morning. The last thing you want to do is slave away in the kitchen making breakfast while everyone is having fun unwrapping gifts. There are many great French Toast recipes out there but I was really wanting to come up with a festive seasonal dish that I could make the night before and just pop in the oven with maybe a pan of bacon and in 30 minutes you have a great Christmas breakfast. The best thing about this is that you don’t have to waste any precious memories. You will be there for every smile and laugh.
Cranberries are an untapped resource for breakfast recipes in my opinion so I decided to create a recipe that used homemade cranberry sauce in a French Toast Casserole. The color is festive and the flavors echo the holiday perfectly. Just pour half into a 13×9 glass baking dish and then top with cubed Italian bread and the egg/mixture. Just remember to take the casserole out of the fridge the morning of and let it come to room temperature.
Merry Christmas to everyone and I wish you peace and blessings in the coming New Year.
Cranberry French Toast Casserole
1 12 oz bag of fresh cranberries
1 cup water
1 1/2 cups of sugar
1 16 oz loaf Italian bread cubed
2 cups half and half
1/4 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
Preheat oven to 375 degrees. Combine the first 4 ingredients in a saucepan on medium heat. Add the juice and the zest of the orange and lemon. Let it come to a simmer and when the skins of the cranberries split apart lower to a gentle simmer. Stir occasionally for about 20 minutes. When the sauce thickens take it off the heat and let it cool slightly. Butter a 9×13 glass baking dish. Pour half of the cranberry sauce into the bottom. (reserve the other half to pour over the top for when you serve the final casserole)
Add the cubed Italian bread on top of the cranberry sauce. In a separate bowl whisk the eggs, half and half, sugar, cinnamon, nutmeg and vanilla until combined. Pour on top of the bread evenly. If you are making this the night before then cover it with plastic wrap and place in the refrigerator. Make sure you let it come to room temperature the next morning.
Put in a 375 degree oven for 30 minutes. You’ll start to see the cranberry sauce bubble and ooze up through the bread. When you cut and serve, invert the slices so the beautiful red cranberry sauce is the first thing your family sees. Enjoy!