Cranberry Pumpkin French Toast
Didn't get enough of these flavors at Thanksgiving? Try this decadent dish for breakfast or brunch (or dessert!)
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12-15 slices of sliced sourdough bread, cut into 1" cubes
8 ounces cream cheese
1 bag of fresh cranberries
1 can whole cranberry sauce
12 eggs
2 cups milk
2 cups pumpkin
1 tablespoon cinnamon
1 teaspoon cloves
1/2 tablespoon ginger
1/2 tablespoon nutmeg
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Spray the bottom of a 10x15" glass baking dish with vegetable spray and place half the cubes of bread in the pan. Cube the cream cheese and put on top of the bread. Distribute half of the canned cranberries and fresh cranberries over the cream cheese. Place remaining bread on top and add remaining cranberries on top.
Beat the eggs, milk, pumpkin and spices together well. Pour over bread. Cover with plastic wrap and press firmly so that bread soaks up egg mixture. Refrigerate overnight. In the morning, preheat oven to 350 degrees and bake for 40 minutes. Top with foil during last 15 minutes if browning too much. Let stand for ten minutes before slicing. Serve with cranberry sauce topping. SAUCE INGREDIENTS:
1/2 cup water
1 can cranberry sauce
1/2 cup sugar
Heat and thin to desired consistency.
Serves 12.
