Cranberry Orange French Toast Bake

Ingredients

• as neededbrioche, cubed
• 8eggs
• 2½ cupsmilk
• 2oranges, zested
• ¾ cupsugar
• 1 tspvanilla extract
• 1½ cupsdried cranberries
• 1 cuppowdered sugar
• 3–4 tbspfresh orange juice

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Cube the brioche and spread it on a sheet pan; let it sit out uncovered for a few hours (or overnight) to stale slightly, or dry it in a 300°F oven for 10–12 minutes.

   ⏱Start 10:00
2. 2

   Grease a 9x13-inch (or half-size hotel) pan. In a large bowl, whisk the eggs, milk, sugar, vanilla, and orange zest together until smooth and the sugar begins to dissolve.

3. 3

   Spread the brioche cubes evenly in the pan and scatter the dried cranberries throughout, tucking some between the bread layers. Slowly pour the custard over the top and gently press the bread down so it's fully coated and submerged.

4. 4

   Cover tightly and refrigerate at least 1 hour, or up to overnight, so the bread fully absorbs the custard.

   ⏱Start 1:00:00
5. 5

   Preheat the oven to 350°F. Bake, uncovered, for 45 minutes, until puffed and golden on top and the custard is fully set (an instant-read thermometer in the center reads about 165°F).

   ⏱Start 45:00
6. 6

   While the bake finishes, whisk the powdered sugar with the fresh orange juice, 1 tablespoon at a time, until you have a smooth, pourable glaze — thick enough to coat a spoon but thin enough to drizzle.

7. 7

   Let the casserole rest 10 minutes, then drizzle generously with the orange glaze just before serving so it sets slightly on top.

   ⏱Start 10:00