Cranberry-Apple French Toast

• 2/3 cup packed light brown sugar
• 1/4 cup maple syrup
• 1/4 cup unsalted butter, melted
• 1/4 teaspoon ground nutmeg
• 3 teaspoons ground cinnamon, divided
• 3 medium Granny Smith apples, peeled and thinly sliced
• 1/2 cup dried cranberries
• 6 large eggs
• 1-1/2 cups whole milk
• 1 teaspoon vanilla extract
• 1 loaf (1 pound) challah or egg bread, cut into 1-inch slices

1. Mix first four ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish.
2. In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight.
3. Preheat oven to 375u0b0. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.

brown sugar, maple syrup, unsalted butter, ground nutmeg, ground cinnamon, apples, cranberries, eggs, milk, vanilla, egg bread

Taken from www.tasteofhome.com/recipes/cranberry-apple-french-toast/ (may not work)