This make ahead french toast bake is the perfect balance between tart and sweet. Complete with a glaze that makes this a hit with all of the kids!
Spray a 9x13 inch baking pan with cooking spray. Rip loaf of french bread into small (bite sized) pieces and place into the baking pan.
In a food processor, combine cranberries, brown sugar, orange bakery emulsion, and salt. Pulse until a paste like substance is formed. Using a spatula, dot cranberry paste over torn bread.
In a large mixing bowl, combine eggs, sugar, milk, heavy cream and vanilla. Stir until well combined. Pour mixture into baking pan (pouring over the torn french bread and cranberry mixture). Cover with foil and refrigerate overnight.
When you are ready to bake, take French Toast Bake out of the refrigerator. Preheat oven to 350°F.
Bake for 30 minutes covered in foil. After 30 minutes, remove foil and bake for an additional 30 minutes or until the bread is starting to brown at the edges. Remove from oven and allow to cool for 5-10 minutes.
While the French Toast Bake is baking, make the glaze. In a small bowl combine powdered sugar, water, and orange emulsion. Whisk until smooth. Add more water as needed for desired consistency.
Cut French Toast Bake into squares. Drizzle with glaze and serve while warm. Enjoy!
I have used both conventional orange extract and LorAnn's orange bakery emulsion. The bakery emulsion yields a superior flavor, both smoother and more subtle. You can use orange extract, but I will tell you the LorAnn's is better!