Ingredients 

• 1 package (6 ounces) Welch’s Dried Cranberries and Spiced Apples
• 1/3 cup brown sugar
• 1 1/3 Tablespoon light corn syrup
• 2 Tablespoon unsalted butter
• 1/2 cup pecans, chopped (optional)
• 8 ounce loaf challah or brioche, cut into 8 slices, approximately ½ inches thick
• 6 ounces cream cheese, softened
• 4 large eggs
• 3/4 cup 2% milk
• 1/2 cup light cream
• 2 teaspoons vanilla
• 1/2 teaspoon cinnamon 
• 1/4 teaspoon nutmeg

Preparation

1. Preheat oven to 350° F. In a shallow bowl cover Welch’s Dried Cranberries and Spiced Apples with hot water and soak for 20 minutes. Drain and set aside.
2. Combine brown sugar, corn syrup, and butter in a small heavy saucepan and heat to just boiling over medium-high heat to make a caramel sauce. Grease a 9 x 9 inch baking dish and pour caramel mixture into the bottom. Sprinkle pecans and ½ cup of the dried fruit over the caramel.
3. Layer on 4 slices of bread. Spread cream cheese over the bread and sprinkle with remaining dried fruit. Top with remaining 4 slices of bread to create 4 “sandwiches.”
4. In a medium bowl whisk together eggs, milk, cream, vanilla, cinnamon, and nutmeg. Pour mixture over bread layers so all of the bread is soaked. Cover the baking dish with plastic wrap and place a small dinner plate on top. Lightly weigh down plate to press bread into liquid mixture and refrigerate overnight.
5. Bake the French toast, uncovered, in the preheated oven for 45-50 minutes or until lightly browned, puffed, and a knife inserted into the center comes out clean. If the bread browns too quickly loosely cover the dish with aluminum foil until it is cooked through. Immediately invert onto a serving dish.

Makes 8 servings

Nutrition per serving:

440 calories, 24g fat, 10g saturated fat, 9g protein, 47g carbohydrate, 163mg cholesterol, 263mg sodium, 2g fiber