Cranberry Sourdough French Toast Casserole

overhead photo of sourdough cranberry French toast casserole in a cast iron skillet

Cranberry Sourdough French Toast Casserole

Butter, maple syrup, and cranberries are simmered together in a cast iron skillet, topped with homemade sourdough bread and a creamy custard, then baked to completion.

Course Breakfast

Cuisine American

Keyword cranberry French toast casserole

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 401kcal

Author Lisa Bass

Ingredients

1/2 cup butter
1/2 cup honey
1 cup cranberries
1 loaf artisan sourdough bread
6 large eggs
1 cup milk
2 teaspoons vanilla
1 teaspoon cinnamon

Instructions

Preheat oven to 375 degrees.
Slice and cube a loaf of crusty sourdough bread and set aside.
In a cast iron skillet over medium heat, add a stick of butter, maple syrup, honey, and cranberries (optional).
Cook for a few minutes, until the butter and sweeteners have come to a simmer and the cranberries start to pop open.
Turn off the stove and add cubed bread over top of the butter mixture.
In a large bowl, create the custard by combining eggs, milk, vanilla, and cinnamon. Stir well.
Pour custard mixture over cubed bread in the skillet.
Sprinkle cranberries over top evenly (optional).
Bake for 30 minutes, until the custard is set and the tops of the bread start to turn golden brown.

Notes

You can use whatever milk you have on hand: cow, goat, coconut, almond. Any will work. I like using whole, raw milk, either from our own goats or cow milk we pick up from a local farm.
I use homemade sourdough bread in this recipe. You can easily use a store-bought, crusty sourdough bread instead of making it yourself.
If you know you have a busy morning ahead, you can easily make this recipe the night before.

Nutrition