Serves 12

Ingredients

French Toast:

1 pound loaf, stale rustic white bread cubed into 1-inch pieces (gluten-free bread may be substituted)
2 cups milk (whole, 2%, or almond milk)
4 eggs
1/4 cup pure maple syrup
2 tablespoons brown sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1-1/2 cups fresh (or frozen) cranberries, divided

Topping:

1/4 cup butter, cold and cut into small pieces
1/4 cup brown sugar
1/4 cup old fashioned rolled oats
1/4 teaspoon sea salt
1 teaspoon ground cinnamon
1 cup pecans, finely chopped

Instructions

French Toast:

Spritz a 9 x 13-inch casserole dish with cooking spray, then add the cubed bread to the dish. Set aside.

In a medium-sized bowl, whisk the milk, eggs, maple syrup, brown sugar, vanilla, and cinnamon together until thoroughly combined.

Pour the egg mixture over the cubed bread. Press the bread down into the liquid with the back of a spatula, until bread becomes partly saturated. Cover with plastic wrap and refrigerate overnight.

Topping:

In a medium-sized mixing bowl, combine the brown sugar, rolled oats, salt, cinnamon, and pecans. Using a pastry cutter or two forks, work the cold butter into the mixture until blended. Cover with plastic wrap and store in the refrigerator until needed.

Putting it together:

Preheat the oven to 350 degrees (F).

Remove the casserole from the refrigerator and stir the saturated bread to help soak up any egg mixture that may have puddled on the bottom of the dish. Top with 1 cup fresh (or frozen) cranberries and stir to combine. Sprinkle the remaining 1/2 cup cranberries over the top of the casserole.

Scatter the topping over the casserole.

Bake uncovered for 35 – 45 minutes, or until edges and topping are golden. Remove from oven and allow to cool for 10 minutes before serving with additional maple syrup.

Note:

If using frozen cranberries, do not defrost first.