French Toast Casserole With Pistachios & Cranberries

Photography, © Foodivine studio

  • Prep time 15 minutes
  • Total time 1 hour & 15 minutes
  • Portion size 8 servings



Spread bread cubes in greased 13- x 9-inch baking dish; set aside. In large bowl, whisk eggs with brown sugar until pale. Whisk in milk and vanilla. Pour over bread cubes. Sprinkle with pista­chios; stir to mix. Refrigerate for at least 20 minutes or up to overnight.

Preheat oven to 350°F. Sprinkle bread cubes with cranberries. Bake until mixture is set and bread is golden brown, 30 to 35 minutes. Let rest on wire rack for 10 minutes before serving. Serve with Cranberry Syrup.

Cranberry Syrup

In saucepan, stir together 1 cup each granulated sugar and water and 1/2 cup coarsely chopped fresh or frozen cranberries. Bring to boil. Reduce heat to medium-low and simmer, stirring often, until sugar has dissolved and mixture is
syrupy, about 3 minutes. Remove pan from heat; let stand for 10 minutes. Strain syrup and let cool completely; discard solids. (Make-ahead: Can be stored in airtight container and refrig-erated for up to 2 weeks.) Makes about 1 1/2 cups.


  • Iron 1.9 mg
  • Fibre 2 g
  • Sodium 230 mg
  • Sugars 51 g
  • Protein 11 g
  • Calories 445
  • Total fat 16 g
  • Cholesterol 175 mg
  • Saturated fat 7 g
  • Total carbohydrate 64 g
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Baking & Desserts

French Toast Casserole With Pistachios & Cranberries