4 servings French toast
1 loaf french bread
8 large eggs
3 cups (almond) milk
2 tablespoon brown sugar
3/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 tablespoons butter
Powdered sugar, for topping
10 oz / 300 g bag of cranberries
½ cup granulated sugar
¼ cup maple syrup
½ cup water
1 teaspoon pure vanilla extract
Pinch of salt
Zest and juice from 1 orange (about 3 tablespoons)
9×13” baking dish or 2 smaller ones
Grease your baking dish(es). If your cinnamon bread isn’t already sliced, cut it into 8 thick slices.
Line the bottom of the baking dish with 6 middle slices of the cinnamon loaf. Cut the end slices into smaller pieces, use them to fill in any gaps. (If your cinnamon bread is pre-sliced into thinner slices, just add another layer as needed.)
In a mixing bowl, whisk together eggs, milk, brown sugar, salt, and vanilla. Pour mixture over the bread in your baking dish.
Cover dish with plastic wrap or tin foil, and refrigerate overnight (or at least 4 hours.)
Preheat oven to 350°F / 180°C. Just before baking, cut the 1 tablespoon of butter into small pieces. Sprinkle butter pieces over the top of the soaked bread. Bake uncovered for 40-45 minutes.
Make the cranberry syrup in the last 15 minutes. In a medium saute pan, add the cranberries, sugar, maple syrup, water, vanilla, salt and orange juice and zest. Bring to a simmer over medium heat and allow to cook until softened and bubbling, about 10 minutes. Give it a stir every few minutes to prevent burning at the bottom.
Remove from heat and dust with a bit of powdered sugar and serve with a few spoonfuls of the cranberry maple syrup on top.
The tableware is from Kookpunt.