OVERNIGHT CRANBERRY FRENCH TOAST
¾ cup (175 mL) dried cranberries
¼ cup (50 mL) chopped toasted pecans
8-10 slices French bread, 1 inch (2.5 cm) thick
¼ cup (50 mL) butter, melted
2 tsp (10 mL) grated orange peel
2 tsp (10 mL) vanilla
½ tsp (2 mL) ground ginger
¼ tsp (1 mL) salt
2 cups (500 mL) homo milk
1½ cups (375 mL) orange juice Icing sugar
Sprinkle cranberries and pecans evenly over bottom of a greased 9x13 inch (23x33 cm) baking dish.
Place bread slices in a single layer on top, trimming to fit if necessary.
Bread should fit tightly. Whisk together eggs, melted butter, orange peel, vanilla, ginger and salt.
Whisk in milk and orange juice until blended. Pour egg mixture evenly over bread.
Cover and refrigerate overnight.
Remove from refrigerator and let stand for 20 — 30 minutes.
Bake, uncovered, at 350ºF (180ºC) for 45 — 50 minutes or until a knife inserted in centre comes out clean.
Sprinkle with icing sugar. Serve with pancake syrup. Serves 8.