Overnight Cranberry Challah French Toast

Overnight Cranberry Challah French Toast

Overnight Cranberry Challah French Toast
  • Prep Time

    5-10 minutes plus time to chill overnight or at least 3 hours
  • Cooking Time

    50 minutes
  • Serving Size

    6-8 servings


  • Challah loaf1 pound
  • Pecans1/2 cup
  • Craisins® Original Dried Cranberries3/4 cup
  • Large eggs6
  • Whole milk3 cups
  • Packed brown sugar1/4 cup
  • Ground cinnamon1 teaspoon
  • Ground nutmeg1/4 teaspoon
  • Vanilla extract1/2 teaspoon
  • Salt1/4 teaspoon
  • Toppings:
  • Craisins® Original Dried Cranberries
  • Powdered sugar
  • Maple syrup
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries


In a lightly greased 2-quart baking dish, shingle bread into pan. Add pecans and Craisins® Dried Cranberries in between bread slices. In a medium size bowl, whisk together eggs, milk, sugar, cinnamon, nutmeg, vanilla extract, salt and pour onto bread. Cover and refrigerate overnight. In the morning, preheat oven to 350 degrees Fahrenheit. Bake for 20 minutes loosely covered in foil. Uncover and bake for an additional 25-30 minutes or until the center is cooked through. Remove from heat and cool for 5 minutes. Add additional Craisins® Dried Cranberries and powdered sugar. Serve with maple syrup if desired.