Cranberry Orange French Toast Casserole a.k.a Bread Pudding Recipe
French Toast casserole also know as bread pudding is one of my husband’s favorite desserts. He has loved it since a child and always requests I make it once the weather starts to cool down. I can’t blame him because I am a fan of the custardy goodness that my french toast casserole encompasses too. Making a batch is so easy and honestly it can serve as either a breakfast or dessert type of dish.
I am all about mixing things up in the kitchen so when I received some Ozery Bakery Morning Rounds in Cranberry Orange, I knew I just had to use them in a casserole! They are so fresh, and delicious! If you have ever tasted a Portuguese sweet muffin, they sort of taste like that. We enjoyed some plain, with butter, and even with cream cheese. However, incorporating them into a french toast casserole was (dare I date myself?) “The Bomb”.
- 2 packages of Ozery Cranberry Orange Morning Rounds or 12 slices of white day old bread.
- 6 large eggs
- 2 cups of milk
- 1 tablespoon vanilla extract
- 1/2 cup white sugar
- 1 tablespoon cinnamon
- 1/2 cup fresh squeezed orange juice*glaze
- 1/2 teaspoon fresh orange zest *glaze
- 2 cups powdered sugar *glaze
Break apart your Ozery Cranberry Orange Morning Rounds or white bread and place them in a deep casserole dish
In a seperate bowl, mix your eggs, milk, extract, sugars, and cinnamon
Pour over your bread, and bake for 45 minutes at 350. the top crust should spring back when gently pushed.
For the optional glaze, mix the powdered sugar, zest, and juice together well, and pour over the warm or cooled Cranberry Orange French Toast Casserole. You family will LOVE this as a casserole breakfast or a bread pudding dessert. The unique flavoring of the Ozery Cranberry Orange Morning Rounds sent this recipe into overdrive making it delish! If you cannot find this product, the addition of 1/2 cup dried cranberries and 1 teaspoon orange zest into the actual casserole recipe should help to replicate at delicious least the flavoring.