Ingredients
Casserole
Butter for pan
1 loaf French bread, sliced
7 eggs
2 cups half-and-half
1/3 cup heavy cream
2/3 cup sugar
2 teaspoons vanilla extract
2 teaspoons cinnamon
Zest from half an orange
1/4 cup dried cranberries
5 tablespoons unsalted butter, melted
Cranberry syrup
1 1/2 cups cranberry juice
1/2 cup sugar
1 cinnamon stick
Zest from half an orange
2 teaspoons cornstarch
4 teaspoons water
Directions
For casserole: Heavily butter a 13×9 pan. Layer most French bread slices in pan, filling in holes and overlapping when necessary. You will not use all the bread.
In a medium bowl, whisk together eggs, half-and-half, heavy cream, sugar, vanilla extract, cinnamon and orange zest until well-combined. Evenly pour on bread, turning slices so they are soaked.
Sprinkle dried cranberries and evenly drizzle butter on top. Allow to rest for 30 minutes while preparing syrup.
Heat oven to 350.
Bake casserole for 40-45 minutes or until set.
For cranberry syrup: In a saucepan, bring cranberry juice, sugar, cinnamon stick and orange zest to a boil for 5 minutes. Reduce to a simmer for 10 minutes or until mixture reduces slightly.
In a small bowl, mix together cornstarch and water until smooth. Add cornstarch slurry to syrup, and bring to a boil to thicken. Remove from heat and cool.
Remove cinnamon stick before serving with casserole.