1 loaf Challah
Butter for greasing the pan
2 cups fresh cranberries
1/4 cup granulated sugar
Zest of 1 orange
2 tablespoons fresh orange juice
1-1/2 cups whole milk
1-1/2 cups heavy cream
6 cups eggs
1/4 cup brown sugar
1 teaspoon cinnamon
1 teaspoon almond extract
Pinch of salt
1 cup Crème fraiche
1 tablespoon powdered sugar
Grease the bottom and sides of a 9x13 inch baking pan.
Cut the Challah into 1 inch pieces and move to the baking pan.
Toss the cranberries with the granulated sugar, orange zest and orange juice. Add to the pan with the bread and gently toss to combine.
In a large liquid measuring cup or bowl, whisk together the milk, cream, eggs, brown sugar, cinnamon, almond extract and salt until well combined. Pour over the top of the bread and cranberry mixture. Press down lightly with your fingers so that all the bread is moistened. Cover with plastic wrap and refrigerate overnight or for at least 2 hours.
Remove the pan from the refrigerator at least 30 minutes before baking. Preheat the oven to 325 F. Bake for 60-75 minutes, or until golden brown and when the bread bounces back when you press down in the middle and the bread is slightly pulling away from the edges.
Whisk the crème fraiche with the powdered sugar and serve with the maple syrup alongside the baked French toast.