This baked cranberry almond French toast is sweet and made with fresh cranberries and sliced almonds, with a hint of almond in the batter. Topped with a light glaze and freshly whipped cream.
1loaf Italian Breadabout 1 pound, sliced into 1” slices, see notes
1 ½cupsfresh cranberries
Scant ½ cup sliced almonds
Glaze:
1cuppowdered sugar
1 ½-2tablespoonsmilk
Whipped Cream:
1cupheavy whipping cream
¼cupsugar
1teaspoonvanilla extract
Instructions
French Toast:
In a large mixing bowl whisk together milk,eggs, salt, almond extract, and vanilla until smooth. Then add in the Eagle Brand® Sweetened Condensed Milk and whisk until smooth.
Slice bread into 1” thick slices. In a 9x13 baking dish a place your first layer of sliced bread across the bottom. If necessary, cut bread slices in half to fit the bread entirely across the pan.
Sprinkle half the sliced almonds and fresh cranberries across the first layer of bread. Place the second layer of bread across the pan and then sprinkle the remaining almonds and cranberries over top of the bread.
Pour your custard mixture evenly across the bread. Cover with foil and let sit for at least 1 hour or overnight.
Preheat oven to 350 degrees Fahrenheit. Bake the your French toast for (while still covered with foil) for 25 minutes. Then remove the foil and bake for another 10-15 minutes.
Glaze and Whipped Cream:
While the French toast is baking make your glaze and whipped cream. Whip your cream with sugar and vanilla until you have stiff peaks. Refrigerate until needed.
Whisk together your powdered sugar and milk until you have a drizzable glaze. Start with 1 ½ tablespoons of milk and then add more if needed.
Let French toast cool for 5 minutes, then drizzle your glaze over top of the French toast and serve with whipped cream.
Notes
If you are using a loaf significantly larger than a 1 lb loaf add an additional egg and an extra ¼ cup milk to your batter so that you have enough of your mixture to soak your bread. You may need to bake your French Toast for an additional 10 minutes, check on it after the initial 35 minute bake.