Oven-Baked French Toast with Cranberry-Maple Sauce from Gracie2762
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup sugar
2 tsp. vanilla
1 tsp. ground cinnamon
2-1/2 cups milk
1 loaf (24 inches) French bread, ends trimmed, cut into 18 slices
2 cups fresh or thawed frozen cranberries, divided
1 cup maple-flavored or pancake syrup
2 Tbsp. sugar
BEAT cream cheese, 1/4 cup sugar, vanilla and cinnamon in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing well after each addition. Gradually add milk, beating until well blended.
ARRANGE bread in greased 13×9-inch baking dish; sprinkle with 1 cup of the cranberries. Pour cream cheese mixture over cranberries. Let stand 15 minutes. Meanwhile, preheat oven to 350°F.
BAKE 40 to 45 minutes or until golden brown. Meanwhile, bring syrup just to boil in medium saucepan on medium heat. Add remaining 1 cup cranberries and 2 Tbsp. sugar. Reduce heat to low; simmer 10 minutes, stirring occasionally. Cool slightly. Cut casserole into 9 pieces. Serve topped with the cranberry sauce.
Note: I’ve also made it before substituting blueberries for cranberries when I couldn’t get cranberries in season and it was still excellent.