This baked cranberry almond French toast combines fresh cranberries and sliced almonds with a subtly almond-flavored custard. It’s finished with a light powdered-sugar glaze and a dollop of freshly whipped cream. Beyond the delicious taste, it fills your kitchen with a warm, inviting aroma.
This post is sponsored by Eagle Brand® Sweetened Condensed Milk, but reflects my honest opinion of Eagle Brand® Sweetened Condensed Milk.
Making this Cranberry Almond Baked French Toast
Making the custard
Don’t let the word “custard” intimidate you — it’s simply milk or cream combined with eggs and cooked or baked to thicken. That’s exactly what we do for French toast: whisk milk, eggs, sweetened condensed milk, and flavorings together, pour the mixture over the bread, and bake. The bread soaks in the custard and bakes up rich and tender.
In this recipe I use Eagle Brand® Sweetened Condensed Milk in the custard to add sweetness and body. Condensed milk is just milk and sugar, so it adds a deep, creamy sweetness without extra ingredients. It makes the custard luxurious and gives the finished French toast a perfect texture.
Layering the Cranberry Almond French Toast
Assembling this baked French toast is straightforward. Grease a 9×13-inch baking dish and arrange the first layer of bread across the bottom. Sprinkle half of the sliced almonds and fresh cranberries over that layer. Add the second layer of bread to cover the first, then scatter the remaining almonds and cranberries on top. Pour the custard evenly over the bread and let it soak.
How long should it soak?
For best results, let the assembled French toast soak overnight in the refrigerator so the custard fully penetrates the bread. If you’re short on time, a minimum of one hour will allow the bread to absorb enough custard to bake up properly.
What kind of bread to use
I recommend a medium-density loaf such as Italian or French bread, sliced about 3/4–1 inch thick. Very soft sandwich bread can become overly soggy, while a sturdier loaf holds up better after soaking and baking. My loaf was about one pound and yielded two layers in the 9×13 pan. If your loaf is significantly larger, see the notes below for a simple adjustment.
Once baked, allow the French toast to rest for about 10 minutes. Drizzle the glaze over the top, add a spoonful of whipped cream, and serve.
Enjoy!
Alyssa
Check out these other brunch ideas:
- Biscuits and Gravy Casserole
- Banana Cinnamon Rolls
- Gingerbread Cinnamon Rolls
- Buttermilk Blueberry Muffins
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Cranberry Almond Baked French Toast
Ingredients
French Toast:
- 1 ½ cups milk
- 6 eggs
- 1 teaspoon salt
- ¾ teaspoon almond extract
- 1 teaspoon vanilla extract
- 14 ounce can Eagle Brand® Sweetened Condensed Milk (1 ¼ cup)
- 1 loaf Italian Bread about 1 pound, sliced into 1” slices, see notes
- 1 ½ cups fresh cranberries
- Scant ½ cup sliced almonds
Glaze:
- 1 cup powdered sugar
- 1 ½-2 tablespoons milk
Whipped Cream:
- 1 cup heavy whipping cream
- ¼ cup sugar
- 1 teaspoon vanilla extract
Instructions
French Toast:
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In a large bowl whisk together milk, eggs, salt, almond extract, and vanilla until smooth. Add the Eagle Brand® Sweetened Condensed Milk and whisk until fully combined.
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Slice the bread into 1-inch thick slices. Arrange the first layer of slices in a greased 9×13-inch baking dish, trimming pieces if needed to fit.
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Sprinkle half of the sliced almonds and fresh cranberries over the first layer. Add the second layer of bread, then top with the remaining almonds and cranberries.
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Pour the custard evenly over the bread. Cover with foil and let sit at least 1 hour or refrigerate overnight to soak.
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Preheat the oven to 350°F (175°C). Bake covered with foil for 25 minutes, then remove the foil and bake another 10–15 minutes until set and lightly golden.
Glaze and Whipped Cream:
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While the French toast bakes, prepare the whipped cream by whipping the heavy cream with sugar and vanilla until stiff peaks form. Chill until ready to serve.
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Whisk powdered sugar with 1 ½ tablespoons milk, adding more milk as needed to reach a drizzling consistency for the glaze.
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Let the baked French toast cool for about 5–10 minutes, drizzle with glaze, and serve with whipped cream.
Notes
Nutrition
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