To me, cranberry sauce is the one side that propels a standard roast turkey into a holiday feast. It's the one dish that never graces my table, except during the holidays. And although cranberry sauce is crucial to the holiday meal, there are always leftovers once the table is cleared. Cranberry sauce is great for leftover turkey sandwiches, but doesn't really belong in your pot of turkey soup and even though it's a must this time of year there aren't many options for what to do with a big bowl of leftover cranberry sauce.
Letting this baked French toast sit overnight allows the custard to soak into the bread, making the final product rich and tender. The amount of cranberry sauce used can also be tailored to the amount that is leftover (keeping turkey sandwiches in mind) and spreading the sauce on the slices of bread makes sure there is a bit of tangy cranberry in every bite. This version of baked French toast can be quickly assembled after your turkey dinner, and is ready to go into the oven the next morning. Serve it with a dollop of cranberry and a drizzle of maple syrup.
- 1 tablespoon butter
- 1 (16 oz) loaf crusty Italian bread (day old if possible)
- 1/2 cup cranberry sauce
- 1 cup cream
- 1 1/2 cups milk
- 2 tablespoon sugar
- 1 tablespoon Maple Syrup
- 6 eggs
Butter a 9 by 13 inch baking dish. Slice bread into 10 even slices and spread one side of each slice with cranberry sauce. Arrange bread overlapping in baking pan.
Combine milk, cream, sugar and maple syrup. Stir until sugar has dissolved. Beat eggs in separate bowl until yolk and whites are well combined. Add beaten eggs to milk/cream mixture and pour over bread. Cover and let sit overnight.
Preheat oven to 350 degrees and bake french toast uncovered for 45 minutes. Serve with cranberry sauce and maple syrup.