Baked French Toast with Cranberry Maple Sauce
Recipe contributed by Susan Taube. This recipe is one that Holocaust survivor Susan Taube has been making for her children for years. They look forward to it after breaking the Yom Kippur fast or when they come home for a visit. It can be pre-prepared as directed, covered and refrigerated overnight. Uncover and bake as directed.
- French Toast
- 8 ounces cream cheese, softened
- ¾ cup sugar
- ¼ cup margarine or butter
- 2 teaspoons vanilla
- 1 teaspoon cinnamon
- 4 eggs
- 2 cups milk
- 1 pound French bread loaf or challah, cut into 1½-inch-thick slices
- 1 cup cranberries, roughly chopped
- Cranberry Maple Sauce
- 1 cup pancake or maple syrup
- 2 cups cranberries, roughly chopped
- 2 tablespoons sugar
- Preheat oven to 350 degrees and grease a 9-by-13-inch casserole or pan. Beat cream cheese, sugar, margarine or butter, vanilla and cinnamon in a large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in milk. Pour cream cheese mixture over bread and cranberries in large bowl; toss lightly. Let stand 15 minutes, rearranging bread in bowl occasionally to moisten evenly. Arrange bread and cranberries in rows in greased pan. Pour remaining cream cheese mixture over bread. Bake 40 to 45 minutes or until golden brown.
- Meanwhile, prepare cranberry maple sauce. Bring syrup to a boil in medium saucepan. Add cranberries and sugar. Cook over low heat 10 minutes, stirring occasionally. Cool slightly.
- Serve French toast topped with cranberry maple sauce.