Stuffed French Toast With Cranberry Sauce

Total Time: 10 hrs 35 mins Preparation Time: 10 hrs Cook Time: 35 mins

Ingredients

• Servings: 6
• 1 (20 ounce) loaf uncut bread
• 1 (8 ounce) package cream cheese (room temperature)
• 2 tablespoons sugar
• 1 egg yolk
• 1 teaspoon grated orange zest
• 1 tablespoon orange juice
• 8 eggs
• 1 egg
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon sugar
• 12 ounces fresh cranberries
• 1/2 cup maple syrup
• 1/2 cup sugar
• 1/2 cup orange juice
• 1 teaspoon vanilla extract

Recipe

• 1 cut 1" from each end of the loaf and discard or use for another recipe.
• 2 cut the loaf into 1" thick slices and halve each slice on the diagonal.
• 3 cut in the diagonal side of each piece of bread to form a pocket (this is almost like cutting the bread into 1/2" slices except you don't go through any of the other sides of the bread).
• 4 mix the cream cheese, 2 tbsp sugar, egg yolk, zest and 1 tbsp orange juice until smooth.
• 5 fill each bread pocket with 1 tbsp of the cream cheese mixture.
• 6 put bread slices in a 13" x 9" baking dish, overlapping slightly.
• 7 whisk the eggs, milk and 1 tsp vanilla until frothy and pour over the bread.
• 8 cover with plastic wrap and refrigerate overnight.
• 9 preheat oven to 350 degrees f.
• 10 sprinkle bread with 1 tbsp sugar.
• 11 bake for 35 minutes or until a toothpick inserted into the center comes out clean.
• 12 cranberry sauce: combine cranberries, maple syrup, 1/2 c sugar, 1/2 c orange juice and 1 tsp vanilla in a pot.
• 13 cook over medium heat stirring as required until cranberries burst and mixture thickens, about 15 minutes.
• 14 cool sauce and serve with toast.