Cranberry French ToastFrom THE BEECHMONT INN BED & BREAKFAST
12 oz bag of fresh cranberries
1 cup sugar
1/2 cup orange juice
1/2 cup sweet marmalade
1 tsp cinnamon
Place ingredients in saucepan and bring to a boil. Reduce heat and simmer until cranberries start to pop. Remove from heat and add 1/2 cup sweet orange marmalade. Mix and set aside.
1 1/4 cup packed brown sugar
8 Tbsps butter
4 Tbsps light corn syrup
1 lb loaf Italian bread (or other thick sliced bread)
8 oz cream cheese
1 1/2 cup half and half
2 Tbsps orange juice
1 tsp vanilla
Grease a 9"x12" baking dish.
In saucepan, melt butter, brown sugar and corn syrup together over low heat. Stir to blend. Add 1 to 1/2 cup of the cranberry mixture to the brown sugar. Set aside.
Slice bread and spread cream cheese on one slice, covering with another piece of bread (like a sandwich).
Beat eggs and add half and half, orange juice and vanilla. Blend.
Spread the cranberry/brown sugar mixture in baking dish. Layer the cream cheese sandwiches on top.
Pour egg mixture over the bread. Refrigerate overnight or bake immediately for 45-60 minutes in a 350° oven. Bake with aluminum foil over the baking dish for 30 minutes, then remove foil and bake for 30 minutes more (bread should be nicely browned).
Serve French Toast with a side of the remaining cranberry sauce, maple syrup and your favorite bacon or sausage.