Overnight French Toast with Cranberries and Pecans

This stunning overnight French toast is the move for an effortless make-ahead brunch. After you've assembled it and let it chill overnight, all you have to do in the morning is top it with pecans, bake it, and finish it with powdered sugar. Allowing the challah slices to sit overnight in the egg mixture results in evenly soaked bread that remains irresistibly custardy as it bakes, while the top crisps up. Orange zest and tart, juicy cranberries add brightness to the dish, while chopped pecans lend it a nutty crunch. When you serve it, be sure to scoop up the buttery maple syrup sauce on the bottom; it gives this a rich finish. If you'd like, add a touch of bourbon to the egg mixture.

Nutrition Information

282 Calories

11g Carbohydrates

19g Protein

780mg Potassium

9g Fiber

1g Sugar

Ingredients

Cooking spray
¾ cup packed light brown sugar
¼ cup plus 2 tablespoons (3 ounces) salted butter
3 tablespoons pure maple syrup
1 (16-ounce) challah bread loaf, cut into 1/2-inch slices
8 large eggs
2 ½ cups half-and-half
1 tablespoon bourbon (optional)
2 teaspoons vanilla extract
1 teaspoon grated orange zest (from 1 orange)
½ teaspoon ground cinnamon
1 cup fresh cranberries (about 3 1/2 ounces) or unthawed frozen cranberries (from 1 [5-ounce] package)
½ cup chopped pecans
Powdered sugar

Directions

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