An easy make ahead recipe for a fabulous holiday brunch!

**This post originally appeared on my other blog, YinMomYangMom.com.**

How are you all making out with the Thanksgiving leftovers?  At our house they are still dwindling down.  We are just getting to the remnants and, to be honest, kinda sick of it.  So I thought I’d share this little preparation for using up the last of your cranberry sauce and rolls, in a really different way!

Cranberry Orange Baked French Toast Cups

Don’t worry if you already gobbled up the last of your cranberry sauce, it literally takes minutes to whip up another batch, and you can maybe even get the cranberries on sale now.

It’s as easy as: 1 12-ounce bag fresh cranberries + 1 cup sugar + 1 cup water in a pot, simmer for 10 minutes.

Homemade Whole Berry Cranberry Sauce

As for the rolls, you can use leftover rolls from your Thanksgiving feast, or any stale crusty bread that you may have laying around.

This recipe makes a wonderful warm, comforting breakfast!  You can bake it in a muffin tin, for individual portions that go easily from freezer to toaster oven or microwave, or make it in a big 9×13 casserole to feed a crowd for brunch or Christmas morning.

Cranberry Orange Baked French Toast

Start by cubing up the bread rolls.  This can be done a day ahead, and left out to get the bread really dry and stale.  That way, it will soak up lots and lots of the sweet and eggy custard.  But, if you’re making it last minute, don’t worry.  It’s not going to make or break the recipe if your bread isn’t stale.

Cranberry-Orange Baked French Toast

Combine the eggs, milk, and cream (or half-and-half).  Whisk in the sugar, vanilla, orange juice, orange peel, and cinnamon.  Pour it over the cubed bread and let it sit for at least 10 minutes.  (Think about doing this the night before…?)  It can stay at room temperature for 30 minutes, but any longer than that and you should probably refrigerate it.

In a lightly greased baking dish, or in a lined muffin tin, layer custardy bread, cranberry sauce, custardy bread, cranberry sauce, etc., parfait style.

Cranberry Orang Baked French Toast

Bake at 350 degrees, for about 16 minutes for muffins, 30-40 minutes for a 9×13 baking dish.  It should still be a little jiggly in the middle when you take it out of the oven.  As it cools it will continue to cook and firm up.

Cranberry Orange Baked French Toast Cups

Are you getting sick of eating Thanksgiving leftovers?  Do you eat them straight-up Thanksgiving style, for days on end, or do you reinvent them in all sorts of ways?  What kind of a breakfast do you do on Christmas morning?  Are you so busy putting batteries into toys and gathering up torn wrapping paper that it just ends up being a cold cereal morning?  Or do you plan ahead a fabulous brunch?

Cranberry Orange Baked French Toast Cups

Cranberry-Orange Baked French Toast Cups

An easy make ahead recipe for a fabulous holiday brunch!

Prep Time 15 minutes Cook Time 16 minutes Total Time 31 minutes
Yields 12     adjust servings

Ingredients

  • 5 eggs
  • 3/4 cups milk
  • 3/4 cups cream or half-and-half
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • juice and zest of 1/2 orange
  • 8 cubed, stale bread rolls
  • 2 cups whole berry cranberry sauce

Instructions

  1. Whisk first 7 ingredients together to make the custard.
  2. Toss cubed bread into custard and let soak for 10 minutes or overnight.
  3. Alternate layers of custardy bread and cranberry sauce in a muffin tin.
  4. Bake at 350 degrees for 16 minutes.
  5. *Can be prepared in a 9x13 baking dish. Increase baking time to 30-40 minutes, or until golden around the edges and still slightly jiggly in the middle.

by

Nutrition Facts
Serving Size 1 cup
Amount Per Serving As Served
Calories 249kcal Calories from fat 47
% Daily Value
Total Fat 5g 8%
Saturated Fat 2g 10%
Transfat 0g
Cholesterol 74mg 25%
Sodium 241mg 10%
Carbohydrate 44g 15%
Dietary Fiber 2g 8%
Sugars 27g
Protein 7g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

PS- Thanks to my hubby, Mr. Allie, for the idea for this recipe post!  Having a foodie for a husband = never running out of inspiration!

PPS- I just want to mention that YinMom YangMom (quietly) just reached our first “blog”iversary.  Right around that same time, you all gifted us with our 200th Facebook like.  We just want to thank all of our readers, from the bottom of our hearts, for clicking over and taking the time to listen to our ramblings!  xoxo