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Cranberry French Toast

From THE BEECHMONT INN BED & BREAKFAST
Cranberry Sauce

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
8 eggs
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.