This brunch casserole is perfect for Christmas morning. Soak bread and cranberries overnight in an egg and orange juice mixture before baking the next morning for a rich take on traditional French toast.

Yield: Serves 8.



  • 3/4 cup dried cranberries
  • 1/4 cup chopped toasted pecans
  • 8 - 10 slices French bread, 1 inch thick
  • 6 large eggs
  • 1/4 cup salted butter, melted
  • 2 tsp grated orange peel
  • 2 tsp vanilla
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 2 cups homogenized milk
  • 1 1/2 cups orange juice
  • Icing sugar*


  1. Sprinkle cranberries and pecans evenly over bottom of a greased 9x13 inch baking dish.
  2. Place bread slices in a single layer on top, trimming to fit if necessary. Bread should fit tightly.
  3. Whisk together eggs, melted butter, orange peel, vanilla, ginger and salt. Whisk in milk and orange juice until blended.
  4. Pour egg mixture evenly over bread. Cover and refrigerate overnight.
  5. Preheat oven to 350°F.
  6. Remove baking dish from refrigerator and let stand for 20 - 30 minutes.
  7. Bake, uncovered, at 350°F until a knife inserted in centre comes out clean, about 45 - 50 minutes. Serve with pancake syrup.
Nutritional analysis per serving:

410 calories, 14.8 g fat, 15.2 g protein, 54.8 g carbohydrate, 3 g fibre, 626 mg sodium