Cranberry French Toast Bake - A Recipe from Peach

Did any of you try this recipe that Peach had on her site?

It sounds so yummy… I think I’m going to try it this week.

I wanted to link to it and trackback to it, but since Peach is using Blogger and doesn’t have trackback support she said I could copy and paste it here.

Cranberry French Toast Bake

1 pkg. (8oz.) PHILADELPHIA Cream cheese, softened
1/4 cup sugar
2 tsp. vanilla
1 tsp. ground cinnamon
4 eggs
2 1/2 cups milk
1 loaf (24 inches, give or take a little) French bread, ends trimmed, cut into 18 slices
2 cups fresh or thawed frozen cranberries, (I used whole cranberry sauce since cranberries are hard to come by around here this time of year.)
1 cup maple pancake syrup
2 Tbsp. sugar
1/4 tsp. cardamom (optional for syrup)

BEAT cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add milk, beating until well blended.

ARRANGE bread in a greased 13×9 inch baking dish; sprinkle with 1 cup of the cranberries or sauce. Pour cream cheese mixture over cranberries. Let stand 15 minutes. Meanwhile, preheat oven to 350 degrees if you are making it immediately.

BAKE uncovered for 40 to 45 minutes or until golden brown.

Meanwhile, bring syrup just to a boil in medium saucepan on medium heat. Add remaining cranberries and 2 Tbsp. sugar, 1/2 tsp. cinnamon and 1/4 tsp. cardamom. Reduce heat to low; simmer 10 minutes, stirring occasionally.

Cool slightly. Cut casserole into 12 pieces. Serve topped with the cranberry sauce.

***You can make this recipe ahead, cover and refrigerate for several hours or overnight.