Cranberry Apple Overnight French Toast
- 1 loaf Italian bread, day old is best
- 1 (12-ounce) bag fresh cranberries
- 3-4 large Granny Smith apples
- 1 orange
- 1 stick butter
- 1 cup brown sugar
- 2 tablespoons corn syrup
- 1/2 teaspoon cinnamon
- 1/4 teaspoon clove
- 5 Eggs
- 1 egg yolk
- 2 cups milk, whole
- 1 teaspoon vanilla
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
Cut loaf of bread into 14 slices about 1 inch thick. Set aside. Rinse cranberries, drain, and set aside. Peel, core, and slice apples also set aside. Zest the peel of 1 orange into a medium-sized bowl.
Juice the orange into a small bowl. Melt butter in large skillet. Add brown sugar and corn syrup and whisk to combine. Bring to a boil and let cook for 1 minute. Add in cranberries, and orange juice. Whisk and allow to cook at a low boil for 3 minutes, should be a syrupy consistency. Remove from heat; whisk in cinnamon and clove. Add eggs, egg yolk, milk, and vanilla to the orange zest. Whisk until frothy and smooth. Submerge cut pieces of bread into egg mixture, allowing them to soak up the liquid.
Pour cranberry mixture into the bottom of a 9×13 baking pan. Arrange apples in a pattern over top of the cranberries. Place the custard soaked bread in one layer over the top of the apples. If there is any egg mixture left you can drizzle it on top of the bread. Cover with foil and place in refrigerator overnight.
Take French toast out of the refrigerator 30 minutes before baking. Preheat oven to 375ºF. Bake Cranberry Apple French Toast for 45 minutes with foil on, then remove foil and allow to bake another 15 minutes. Remove dish from oven and allow to rest for 10 minutes. Place a large platter or baking sheet over the pan of French toast and invert.