Cranberry Orange Pecan French Toast Bake
Tart cranberries and bright orange in brioche custard with pecan crumble and orange glaze.
Contains dairy, eggs and gluten; contains pecans. Heading gives 50 minutes cook; method gives 50–55 minutes. Tips: day-old bread; toss cranberries in a little flour to help them stay in place; chill overnight; add maple extract; toast pecans; use fresh orange juice and zest. Variations: ¼ cup maple syrup in custard; ½ cup white chocolate chips between layers; swirl 4 oz cream cheese with 2 tbsp sugar and orange zest into bread; oats instead of pecans; raspberries and blueberries instead of cranberries; cardamom or ginger. Store covered in the refrigerator for up to 4 days. Freeze without glaze for up to 2 months; thaw overnight in the refrigerator and reheat at 325°F (165°C) until warmed through. Add fresh glaze before serving.
Ingredients
Brioche
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
Custard
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ⅓ cup granulated sugar
- 2 tsp vanilla extract
- 1 tbsp orange zest (about 2 oranges)
- ½ cup fresh orange juice
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
Cranberry filling
- 2 cups fresh or frozen cranberries
- ½ cup granulated sugar
- 1 tbsp orange juice
- 1 tbsp orange zest
- ½ tsp ground cinnamon
Pecan crumble topping
- ½ cup all-purpose flour
- ½ cup brown sugar
- ½ cup chopped pecans
- ½ cup cold unsalted butter (cubed)
- 1 tsp ground cinnamon
- ¼ tsp salt
Orange glaze
- 1 cup powdered sugar
- 2–3 tbsp fresh orange juice
- 1 tsp orange zest
- ½ tsp vanilla extract
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Grease a 9 × 13-inch baking dish.
- 2
Make the cranberry filling: combine cranberries, granulated sugar, orange juice, orange zest and cinnamon in a small saucepan. Cook over medium heat for 5–8 minutes until cranberries burst and mixture thickens slightly. Let cool slightly, then spoon evenly over the bread cubes.
- 3
Make the custard: whisk eggs, milk, heavy cream, sugar, vanilla, orange zest, orange juice, cinnamon, nutmeg and salt until well combined.
- 4
Assemble: pour custard evenly over the bread and cranberry mixture. Press down gently so bread absorbs the liquid. Cover and refrigerate for at least 1 hour or overnight.
- 5
Make the crumble: combine flour, brown sugar, pecans, cinnamon and salt in a bowl. Cut in cold butter with a pastry cutter or fingers until crumbly.
- 6
Sprinkle the pecan crumble evenly over the chilled casserole.
- 7
Bake: preheat oven to 350°F (175°C). Bake uncovered for 50–55 minutes until golden brown and set in the center.
- 8
Make the orange glaze: whisk powdered sugar, orange juice, orange zest and vanilla until smooth.
- 9
Let rest for 10–15 minutes. Drizzle with orange glaze and enjoy!
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From Bobbie's “Bobbie's Recipe Card 130”. Written up by Bobbie's Kitchen · Updated 26 October 2026