Cranberry Orange French Toast Bake {gluten-free & dairy-free}

All of your favorite fall flavors from cranberries to orange in this Cranberry Orange French Toast Bake. It’s is my go-to recipe for holiday and weekend brunches. This is one breakfast dish that’s so easy, but it never fails to impress!

Hosting holiday brunches is something that I love to do and having a delicious make-ahead recipe to make is so convenient.

I particularly love this recipe because you can use any sliced bread (even gluten-free bread), it makes a large amount, and it can be prepped the night before. Oh and it’s absolutely delicious!

This recipe also makes enjoying French toast so much easier because there’s no standing over a skillet having to flip bread. You’ll basically just be throwing everything into a casserole dish and popping it in the oven.

How Do You Make Cranberry Orange French Toast Bake?

To make this French toast bake, you’ll need dried out bread. If you just leave the loaf out of the package overnight, you’ll be good to go in the morning. I used a cinnamon raisin gluten-free bread from Trader Joe’s. And, let me tell you, it was especially delicious. Arrange the bread evenly in a casserole dish and in a large mixing bowl combine all of the other ingredients, except cranberries. Pour the wet mixture over the bread cubes and then sprinkle the cranberries over the top of everything. Let everything sit for about 15 minutes or cover it up and refrigerated it overnight. Once you’re ready to bake the casserole pop it in the oven at 375ºF for about 30 minutes. Enjoy that amazing smell of this baking up!

Tips When Making a French Toast Bake:

• Be sure your bread cubes are cut evenly to cook evenly.
• If you can, I recommend making this the night before and letting it refrigerate overnight. The bread will have a chance to soak up more of the egg mixture and will be even tastier.
• The French toast bake is not all that sweet as-is. Try topping it with maple syrup, whipped cream or a sprinkle of powdered sugar.
• This dish will stay good in the fridge, covered, for about 5 days. You can reheat by microwaving each serving for about 40ish seconds.

Add a little maple syrup drizzle over the top and maybe a dusting of powdered sugar, just before serving. You guys are going to adore this Cranberry Orange French Toast Bake! It’s quickly becoming a favorite for my family because the flavors and textures are just that good. Don’t be too sad when there’s not any leftover! The warm spices combined with the tender bread filling is very crowd-pleasing!

Other Fall Favorites To Try:

Chocolate Chip Pumpkin Muffins

Pumpkin Hummus

Pumpkin Tortilla Soup

Healthy Pumpkin Pie (gluten free & dairy free)

If you try this breakfast dish, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

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Cranberry Orange French Toast Bake

Yield: 6 servings

Prep Time: 10 minutes mins

Cook Time: 30 minutes mins

Total Time: 40 minutes mins

All of your favorite fall flavors from cranberries to orange in this Cranberry Orange French Toast Bake. It's is my go-to recipe for holiday and weekend brunches. This is one breakfast dish that's so easy, but it never fails to impress!

Author: Kim

Ingredients

• 1 loaf bread, dried and cut into cubes* (about 6 1/2 cups)
• 4 large eggs
• 1½ cup milk
• 1 cup orange juice
• 2 tablespoons maple or pancake syrup + additional maple or pancake syrup for serving**
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• dash of cloves
• ½ cup frozen or fresh cranberries***
• powdered sugar for serving,, optional

Instructions 

• Spray a 9x13" (or other 3-quart casserole dish) with non-stick cooking spray and arrange bread cubes in an even layer in the dish.
• In a large bowl, whisk together the eggs, milk, orange juice, maple syrup and spices. Pour egg mixture over top of the bread, making sure all of the bread gets soaked. Scatter cranberries over top, making sure to tuck a few cranberries into the crevices between the bread cubes.
• Let the french toast bake soak at least 15 minutes at room temperature, or cover with cling wrap and place in the fridge overnight.
• When you're ready to bake, preheat oven to 375 degrees F. Bake for about 30 minutes and until tops are lightly browned - you want the bake to be moist, but no longer liquidy and not dried out either.
• Serve with a dusting of powdered sugar and drizzle of maple or pancake syrup. Enjoy!

Notes

*I used a small loaf (12 oz.) of cinnamon raisin gluten-free bread from Trader Joe's. Please note that calorie count and serving size is calculated based on using this specific bread, but any favorite bread may be used. And to make this recipe gluten-free, use a certified gluten-free bread.
**I used Walden Farms Pancake Syrup. There are no calories or sugar in this syrup and it was used to calculate calories, as well.
***If cranberries aren't your thing, you can totally sub with blueberries, raspberries or blackberries.

****Make this recipe dairy-free by using almond milk.

Author: Kim

Course: Breakfast, Brunch

Cuisine: American

Serving: 1serving, Calories: 242kcal, Carbohydrates: 39.5g, Protein: 6.6g, Fat: 6.3g, Saturated Fat: 1.1g, Cholesterol: 140.8mg, Sodium: 273.5mg, Fiber: 3g, Sugar: 15.2g

Did you make this recipe?

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