This Cranberry Orange French Toast Bake is holiday magic in a baking dish—it’s bright, cozy, and hands-off enough to let you actually enjoy your morning coffee while it bakes. I make this every December, and let me tell you: the smell alone is worth waking up early for. Tart cranberries, creamy custard, and sweet citrusy zing? It’s a brunch win you’ll want on repeat.
Why You’ll Love This Recipe
This dish brings the festive feels with minimal effort—always a win in my book, especially when you’re feeding a crowd. It’s make-ahead friendly and packed with flavor thanks to fresh orange zest and juicy cranberries.
- Make-ahead friendly—prep it the night before, bake it fresh in the morning
- Perfect balance of sweet and tart
- Festive enough for Christmas morning, easy enough for lazy Sundays
- Uses common pantry ingredients with a fun seasonal twist
- Crowd-pleasing and kid-approved!
Ingredients Breakdown
Essentials
- 1 loaf brioche or challah (about 1½ pounds), cut into 1-inch cubes (10–12 cups)
- 2 cups fresh cranberries (about 8 ounces), washed and picked over
- 2 tablespoons granulated sugar (for cranberries)
- Zest of 1 orange (for cranberries, about 1 tbsp)
- 6 large eggs
- 2½ cups whole milk
- 1 cup heavy cream
- ½ cup orange juice (freshly squeezed from about 2 oranges)
- ½ cup granulated sugar
- 2 teaspoons orange zest (additional)
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- Pinch of salt
Pro Tips
- Use day-old bread—it soaks up the custard better and keeps its texture after baking.
- Add a pinch of cardamom or nutmeg for a deeper spice profile.
- Out of fresh cranberries? Soak dried ones in orange juice for 10 minutes before using.
- To keep it dairy-free, sub almond milk and full-fat coconut milk, and use an egg substitute.
Step-by-Step Instructions
- Generously butter a 9×13-inch baking dish and set aside.
- In a small bowl, toss cranberries with 2 tablespoons sugar and the orange zest. Set aside to let the flavors infuse.
- In a large mixing bowl, whisk together eggs, milk, cream, orange juice, granulated sugar, extra orange zest, vanilla, cinnamon, and salt until well combined.
- Layer half of the bread cubes in your greased baking dish. Scatter half of the sugared cranberry mixture over the bread. Repeat with remaining bread and cranberries.
- Slowly pour the custard all over the bread, pressing the cubes down gently with a spatula to ensure they soak up the goodness.
- Cover tightly and refrigerate for at least 8 hours, or overnight.
- In the morning, take the casserole out and let it sit at room temperature for 20 minutes while you preheat your oven to 350°F (175°C).
- Bake uncovered for 45–55 minutes, until the center is set and the top is golden brown. If it begins to brown too quickly, tent loosely with foil for the last 10 minutes.
- Let it cool for 5–10 minutes. Dust with powdered sugar, drizzle with maple syrup, or top with a light orange glaze if you’re feeling fancy!
Chef’s Tips and Tricks
- Use a serrated knife for easier bread slicing—especially if it’s day-old and a little crusty.
- Letting the bake sit overnight really amps up the flavor and ensures an even bake.
- For a clean slice, let the bake rest before cutting—it’ll hold together better.
- Leftovers? Reheat in the oven at 325°F to keep the texture crisp, not soggy.
Recipe Variations and Serving Suggestions
- Use a cinnamon swirl or panettone bread to add even more seasonal flair.
- Fold in ½ cup chopped pecans or walnuts for crunch.
- Try topping with whipped cream and extra orange zest for dessert-style brunch vibes.
- If serving a crowd, offer multiple syrups: maple, cinnamon-honey, or even cranberry syrup!
FAQs
Can I use frozen cranberries?
Yes! No need to thaw—just toss them with sugar and zest and layer them in frozen.
How do I store leftovers?
Refrigerate in an airtight container for up to 2 days. Reheat in the oven or microwave until warmed through.
Can I make this without overnight chilling?
You can, but chilling allows the custard to fully soak into the bread. If you’re short on time, let it sit for at least 30–60 minutes before baking.
Recipe Card
Prep Time: 25 minutes (plus overnight chilling)
Cook Time: 45–55 minutes
Total Time: About 10–12 hours (with chilling)
Ingredients:
- 1 loaf brioche or challah, cubed
- 2 cups fresh cranberries
- 2 tbsp sugar + zest of 1 orange (for cranberries)
- 6 large eggs
- 2½ cups whole milk
- 1 cup heavy cream
- ½ cup fresh orange juice
- ½ cup sugar
- 2 tsp orange zest
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- Pinch of salt
Instructions:
- Butter a 9×13-inch dish. Toss cranberries with sugar and orange zest.
- Whisk together all custard ingredients.
- Layer bread and cranberries in dish. Pour custard over top and press down gently.
- Cover and refrigerate overnight. Bring to room temp before baking.
- Bake at 350°F for 45–55 minutes. Let rest before serving.
Nutrition: 330 calories per serving
Did you make this Cranberry Orange French Toast Bake? I’d LOVE to hear how it turned out! Leave a comment below, tag me on Instagram @thekitchensaid, or share a pic using #thekitchensaid—your kitchen wins truly make my day!
