Cranberry orange baked french toast casserole

Cranberries and oranges have long been a part of many family Christmas traditions and they are still a fun way to inject a little history into the celebration.

According to The Kitchen, for instance, oranges have been used as special treats for centuries. Great-grandparents today might be able to tell stories of the Great Depression and the incredible gift of sweet oranges on Christmas Day.

According to Colonial Williamsburg, meanwhile, cranberries were often used during the holidays because their bright red color was the perfect addition to decorations. It was common to see them strung alongside popcorn on Christmas trees. Slow to spoil, cranberries keep well throughout the winter season and will likely be available for many holiday treats.

Here is a recipe, courtesy of the Taste and Tell blog, that incorporates both oranges and cranberries into a delicious breakfast casserole that is perfect to make ahead. Pop it in the oven on Christmas morning to avoid the hassle of extra prep on a day already full of festivities and activity.

Ingredients

1/4 cup butter, melted
1 cup light brown sugar
1 cup fresh cranberries, divided
1 (1 lb) loaf white bread, cut into 1-inch cubes
2 cups milk
6 eggs, lightly beaten
1 tablespoon orange zest
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/2 teaspoon orange extract
powdered sugar, for serving

Directions

1. Pour the melted butter evenly into the bottom of a 9×13-inch baking dish. Sprinkle the brown sugar evenly over the top. Sprinkle 1/2 cup of the cranberries over the top of the brown sugar. Add the cubed bread to the baking dish. Sprinkle the remaining cranberries over the top.

2. In a large bowl, combine the milk, eggs, orange zest, vanilla extract, cinnamon, and orange extract (if using), and beat lightly to combine. Pour the mixture evenly over the top of the bread in the baking dish. Press the bread down into the liquid mixture if needed to make sure all of the bread is soaked. Cover the dish with foil and refrigerate overnight, at least 8 hours.

3. Bring the dish out of the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees F. Bake the casserole, still covered, for 30 minutes. Remove the foil and continue baking until the top is browned and a tester inserted in the center comes out clean, another 15-20 minutes.

4. Let the casserole sit for 10 minutes before serving. Serve topped with powdered sugar.