Wake up to the irresistible aroma of Cranberry Pomegranate Sugar baked into this decadent French toast casserole. This easy make-ahead recipe is a perfect brunch showstopper, featuring layers of custard-soaked bread, a brown sugar cinnamon topping, and juicy fresh berries. Lesley Elizabeth’s Cranberry Pomegranate Sugar adds a fruity twist that balances sweet and tart in every bite.
Baked French Toast with Cranberry Pomegranate Sugar
Serves: 8
Ingredients:
For the French Toast:
- 8 ounces day-old French bread, cut into 1-inch slices
- 4 large eggs
- 2 tablespoons Cranberry Pomegranate Sugar
- 1 tablespoon brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon maple extract
- ¼ teaspoon kosher salt
- 2 cups whole milk
- ½ cup whipping cream
For the Topping:
- ¼ cup all-purpose flour
- 3 tablespoons brown sugar
- 3 tablespoons unsalted butter, cubed
- 1 teaspoon ground cinnamon
To Serve:
- Whipped cream
- Fresh raspberries or blueberries
- Extra Cranberry Pomegranate Sugar for garnish
Instructions:
- Grease a 9×13 inch baking dish. Arrange bread slices in a single layer.
- In a bowl, lightly beat the eggs, Cranberry Pomegranate Sugar, brown sugar, vanilla, maple extract, and salt. Stir in milk and cream.
- Pour mixture over bread, turning slices once to coat. Cover and refrigerate overnight.
- Preheat oven to 375⁰F. Turn bread again to soak evenly.
- In a separate bowl, mix the flour, brown sugar, butter, and cinnamon until crumbly. Sprinkle over the top of the soaked bread.
- Bake uncovered for 40–45 minutes until a knife inserted in the center comes out clean and the topping is golden brown. Let rest for 10 minutes.
- Top with fresh berries, whipped cream, and a sprinkle of Cranberry Pomegranate Sugar. Serve warm.
Make It Your Own:
Swap in our Blueberry Honey Sugar or Mango Tangerine Sugar for a fun fruity flavor twist!
Find more infused sugar and spice recipes from Lesley Elizabeth here.