Cranberry French Toast Casserole is one of the best recipes using cranberries you'll ever make! A French toast casserole perfect for Christmas breakfast! #frenchtoastcasserole #christmasbreakfast #recipesthatusecranberries

Cranberry French Toast Casserole

Course: Breakfast
Cuisine: American
Keyword: french toast casserole, overnight french toast casserole
Prep Time: 10 minutes
Cook Time: 45 minutes
Chilling: 1 hour
Total Time: 55 minutes
Servings: 12
Calories: 330kcal
Author: Jessica Formicola
Cranberry French Toast Casserole is a Christmas breakfast that can be made in just over an hour. Unlike most French Toast Casseroles, this is not an overnight French Toast Casserole, so no pre-planning required!
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French Toast Casserole:

  • 16 ounces Challah bread
  • 2 cups whole milk
  • 4 large eggs , lightly beaten
  • 1/4 cup light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 2 cups fresh cranberries , divided

Pecan Topping:

  • 1/2 cup butter , cold and cut into 1 inch pieces
  • 1/3 cup light brown sugar
  • 1 tablespoon flour
  • 1 teaspoon fine sea salt
  • 1 teaspoon cinnamon
  • 1 cup pecans , chopped


  • Coat 2-3 inch casserole dish with cooking spray. Tear Challah bread into 2 inch pieces and place in casserole dish. Top with 1 cup fresh cranberries. Set aside. This will seem like a lot and probably pile up over the rim of your casserole dish, but after it has soaked in the custard, it will go down. 
  • In a medium mixing bowl, combine milk, lightly beaten eggs, light brown sugar, cinnamon and nutmeg. Whisk until little bubbles form.
  • *Pour over Challah bread. Toss and lightly squeeze with your hands. Since you aren't letting the custard absorb overnight, you need to give it a helping hand. Cover and refrigerate for 1 hour.
  • Preheat oven to 350 degrees. Remove from the refrigerator, toss again to coat with any custard that sunk to the bottom. Top with remaining 1 cup fresh cranberries. Set aside.
  • In a mixing bowl or bowl of a stand mixer fitted with the paddle attachment, combine cold butter, light brown sugar, fine sea salt, cinnamon and chopped pecans. Blend or cut using a pastry cutter until well combined.
  • Using two forks, drops pieces evenly on the top of the casserole.
  • Bake, uncovered, for 45 minutes.
  • Remove and allow to cool for 5-10 minutes before serving. Maple syrup is optional.
  • If you've tried this recipe, come back and let us know how it was!


*If you are making an overnight French toast casserole, skip squeezing the bread and simple cover and place in the refrigerator overnight. Pick back up in the morning with tossing to get get any custard that fell to the bottom.


Calories: 330kcal | Carbohydrates: 34g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 98mg | Sodium: 446mg | Potassium: 179mg | Fiber: 2g | Sugar: 14g | Vitamin A: 475IU | Vitamin C: 2.3mg | Calcium: 111mg | Iron: 1.8mg