Sour Cream Cranberry French Toast Casserole
The Weary Chef
The Weary Chef
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  • 1 pound bread cut into 1" cubes, sandwich bread OR French bread 1 cup fresh cranberries 1/4 cup butter, melted 1/3 cup brown sugar 1 teaspoon vanilla 1 teaspoon ground cinnamon 1/2 cup sour cream 6 eggs 2 cups milk Instructions: Spray a 13 x 9" baking dish with cooking spray. Spread bread evenly into the dish, and sprinkle cranberries evenly over that. Jiggle the pan a bit so some of the cranberries fall down between the bread. In a microwave-safe mixing bowl, melt the butter in the microwave. Whisk the brown sugar, vanilla, and cinnamon into the melted butter. Whisk the sour cream into the butter mixture. Next, whisk in the eggs, making sure all the yolks are blended in completely. Finally, whisk in the milk until evenly combined. Evenly pour the egg mixture over the bread and cranberries. Use a spatula to press the bread down to soak up all the liquid. Preheat the oven to 350 degrees F. While the oven is preheating, allow the prepared casserole to rest on the counter. (This step should take 10-15 minutes.) Bake in preheated oven for about 45 minutes or until top is golden brown. Serve warm with maple syrup if desired.



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