Cranberry Cinnamon French Toast |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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Here's what to do with that leftover cranberry sauce - I plan on putting this together after the Thanksgiving dinner is over and putting it in the fridge ... so when I get up the next day to hit the sales, all I have to do is throw it in the oven while I get dressed. Ingredients:
1 cup milk |
6 eggs |
2 cups plain yogurt |
3 tablespoons honey |
1 1/2 teaspoons vanilla |
1/4 teaspoon salt |
1 lb loaf whole wheat bread, sliced |
1 1/2 cups whole berry cranberry sauce |
1/2 cup raisins |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1 tablespoon confectioners' sugar |
Directions:
1. In mixing bowl whisk together milk, eggs, yogurt, honey, vanilla, and salt and set aside. Trim crust off of 8 slices of bread and set aside. Cut crust and remaining bread into 1 cubes. In a separate bowl combine 1 bread cubes, cranberry sauce, raisins, cinnamon, and nutmeg.
2. Coat 9x13 pan with cooking spray. Cover pan with cubed bread mixture. Top with whole slices of bread. Whisk yogurt mixture again to combine and pour evenly over bread. Press down with clean hands or wooden spoon. Cover with parchment paper or foil. Refrigerate for 8 hours or overnight.
3. Pre-heat oven to 350°F Bake for 40 minutes covered. Uncover and bake until puffy about 15 minutes. Dust with confectioner’s sugar.
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