Overnight Cranberry French Toast Casserole

A sweet breakfast idea made with fresh cranberries. Topped with a dusting of powdered sugar and a drizzle maple syrup, this baked french toast is a great make-ahead recipe to have on hand for a Christmas morning breakfast

2 (8 oz) packages cream cheese
1 large egg
1/2 cup powdered sugar
1 tablespoon vanilla extract, divided
1 large loaf day-old brioche or challah bread, cut into 1-inch cubes
1 1/2 cups fresh cranberries
10 large eggs, beaten
2 cups whole milk
1/3 cup maple syrup
1/4 cup granulated sugar
1 teaspoon cinnamon
zest of 1 orange, optional
powdered sugar, for garnish

• Lightly grease a 9x13 inch baking dish. Set aside.
• In a large bowl, beat cream cheese, 1 egg, powdered sugar and 2 teaspoons vanilla until smooth. 
• Set aside.
• Arrange half the bread cubes in the prepared baking dish, and top with spoonfuls of cream cheese mixture. 
• Sprinkle 1 cup of fresh cranberries over the cream cheese.
• Top with remaining bread cubes and sprinkle top with remaining 1/2 cup fresh cranberries.
• In a large bowl, mix the eggs, milk, 1 teaspoon vanilla extract, maple syrup, granulated sugar, cinnamon, and orange zest.
• Pour milk mixture over the bread cubes and press down with hands to allow the bread to soak up the milk mixture. 
• Cover tightly and refrigerate overnight, or for a minimum of 2 hours.
• Remove the casserole from the refrigerator about 15 minutes before baking and let sit at room temperature.
•  Preheat the oven to 350°F.
• Cover, and bake for 30 minutes. 
• Uncover, and continue baking 25 to 30 minutes more, until center is firm and surface is lightly browned.
• Serve warm with powdered sugar and maple syrup as desired!

Recipe: The Novice Chef