French toast without spending all your time in front of a griddle! Thick slices of bread soaked overnight in a cranberry-cinnamon-nutmeg custard then topped with buttery brown sugar and hazelnuts and baked until perfectly crispy. Makes for a super easy and delicious morning.


2-3 hoagie rolls or 1 baguette, 1 1/2-2″ sliced
1c milk
4 eggs
1/4c maple syrup
1/2t vanilla
1/2t cinnamon
1/4t nutmeg
1/8t salt
1/2c dried cranberries

2T butter – optional
2T brown sugar – optional
1/2c hazelnuts, chopped and toasted (sub walnuts or pecans)


Assemble the bread slices in a greased 8×8 or 9×9 baking dish, cutting some into pieces to fill in gaps.

In a medium-large bowl, whisk together milk, eggs, maple, vanilla, cinnamon, nutmeg and salt. Stir in the cranberries then pour evenly over the bread. Give the bread a little squish so its all covered with the milk mixture. Cover with a lid or foil and refrigerate for at least 8 hours or overnight.

Preheat oven to 400°F. Pull the dish out of the fridge about 30 minutes-1 hour before baking (so the dish doesn’t crack). Melt butter and stir together with brown sugar. Pour over the top distributing the brown sugar globs all over then sprinkle the hazelnuts over the top. Bake for 20-25 minutes until nice and crisp on top and done through the middle.


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