Pumpkin French Toast with Roasted Cranberries
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Overnight pumpkin French toast topped with roasted tart cranberries, ready to bake in the morning. Perfect for holiday breakfasts, combining custard-soaked bread with warm spice and tart fruit.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 loaf day-old challah bread (sliced)
- 2 cups milk
- 1 cup heavy cream
- 1 cup white sugar (organic for vegan-friendly)
- 6 large eggs
- 1 cup pumpkin puree
- 2 tablespoons vanilla extract
- 1 tablespoon pumpkin pie spice
- 12 ounces cranberries (fresh or frozen )
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 464mg
- Total sugar
- 44g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 269mg
- Calcium
- 257mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 464MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.