Recipe > Brunch Dishes > Pear and Cranberry Overnight French Toast Casserole

Pear and Cranberry Overnight French Toast Casserole

  • Prep Time: 25 mins
  • Cook Time: 1 hour
  • Servings: 6

This Pear and Cranberry Overnight French Toast Casserole can be enjoyed year-round thanks to canned foods. Fresh produce is harvested at the peak of ripeness and canned within only four hours, sealing in their nutrition and flavor!

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INGREDIENTS

  • 1 16 oz loaf of French or Italian bread sliced into 1-inch pieces
  • 2 cans of whole pears, sliced
  • 8 large eggs
  • 2 1/2 cups milk
  • 1 cups heavy cream
  • 1/2 cup Grand Marnier
  • ½ cup sugar
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon
  • 3/4 cup cranberries

Topping

  • 1/2 cup unsalted butter
  • 1 1/4 cup brown sugar
  • 3 tablespoons light corn syrup
  • 2 cups sliced almonds

PREPARATION

To toast bread: Spread the bread slices out over two baking sheets. Bake at 325 degrees F until bread is dry and golden, about 14 to 16 minutes, rotating pans every 6 minutes. Remove from oven and let cool completely.

Lightly cover a 13×9-inch pan with non-stick spray. Line the pan with slices of bread; alternating with pear slices in between bread slices; set aside.

In a large bowl whisk together eggs then pour in milk, heavy cream, Grand Marnier, sugar, vanilla extract, cinnamon and until combined. Pour the mixture over the bread and press down on the bread lightly to submerge. Sprinkle cranberries on top.

To make the topping, stir together all ingredients.

Cover and store the topping and casserole separately overnight.

To assemble, unwrap the casserole and sprinkle the topping evenly over the top. Transfer the casserole to the oven and bake at 350 degrees F and bake until casserole is puffed and golden, about 1 hour.