Overnight Cranberry Soynog French Toast

Christmas brunch was a test run this year, as I was browsing online for some inspiration I came across this recipe. My friends and I were not quite sure how this would turn out; but we were pleasantly surprised by the taste and how well everything worked together. I would highly recommend giving this recipe a try.

Ingredients:

• butter or cooking spray
• 1 loaf of sliced french bread, cut into 1' cubes
• 1 cup fresh cranberries
• 4 large eggs
• 1 1/4 cup of eggnog or soynog (for this recipe I used the soynog)
• 1/3 cup dark brown sugar
• 2 tsps vanilla extract
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 pinch of cloves, ginger
• 3 tbsp of meted butter
• powdered sugar & maple syrup for topping
• OPTIONAL: 1/2-1/3 cup walnuts or pecans

Directions:

1. Use butter to coat a 9x13 baking pan or spray with cooking spray
2. Place half of the bread cubes in a single layer, filling in all of the gaps
3. In a large bowl whisk the eggs, eggnog or soynog, brown sugar, vanilla, cinnamon, nutmeg, cloves, ginger. Evenly pour the egg mixture over the bread. gently press down to absorb all of the bread with the egg liquid. Cover with plastic wrap and refrigerate for the night.
4. Remove the dish from the refrigerator and let it sit for 20-30 minutes at room temperature. Preheat the oven to 350 degrees. Add the cranberries over the top of the french toast and place the baking pan in the oven and bake the french toast for 35-40 minutes, or until the cubes are puffed up, browned, and the remaining egg mixture is dissolved.
5. Transfer the baking dish to a rack and drizzle the melted butter on top. Let the french toast sit for five minutes. Run a knife around the rim of the pan to release the French toast. Cut into squares. Serve sprinkled withpowdered sugar and drizzle with warm syrup.