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Oven-Baked French Toast with Cranberry-Maple Sauce

Prep Time:
15 min

Total Time:
1 hr 15 min

Makes:
9 servings

What You Need

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup sugar

2 tsp. vanilla

1 tsp. ground cinnamon

4 eggs

2-1/2 cups milk

1 loaf (24 inches) French bread, ends trimmed, cut into 18 slices

2 cups fresh or thawed frozen cranberries, divided

1 cup maple-flavored or pancake syrup

2 Tbsp. sugar

Make It

BEAT cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add milk, beating until well blended.

ARRANGE bread in greased 13x9-inch baking dish; sprinkle with 1 cup of the cranberries. Pour cream cheese mixture over cranberries. Let stand 15 minutes. Meanwhile, preheat oven to 350°F.

BAKE 40 to 45 minutes or until golden brown. Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining 1 cup cranberries and 2 Tbsp. sugar. Reduce heat to low; simmer 10 minutes, stirring occasionally. Cool slightly. Cut casserole into 9 pieces. Serve topped with the cranberry sauce.

Kraft Kitchens Tips

Size It Up

Looking for something to serve at your next brunch? This French toast makes enough for 9 people.

Make-Ahead

Assemble casserole as directed. Cover and refrigerate several hours or overnight. When ready to serve, bake, uncovered, at 350°F for 40 to 45 minutes or until golden brown. Meanwhile, prepare cranberry sauce. Serve as directed.

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