Oven Baked French Toast with Cranberry Maple Sauce

A great make ahead brunch idea. Prepare this recipe as directed except for baking. Cover and refrigerate overnight. Uncover, then bake as directed. 3/4 c. sugar 1/4 c. Parkay margarine 2 tsp. vanilla 1 tsp. ground cinnamon 4 eggs 2 1/2 c. milk 1 (1 lb.) French bread loaf, cut into 1 1/2" slices 1 c. cranberries Cranberry Maple Sauce Preheat oven to 350 degrees. Beat cream cheese, sugar, margarine, vanilla and cinnamon in large mixing bowl at medium speed with electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in milk. Pour cream cheese mixture over combined bread and cranberries in large bowl; toss lightly. Let stand 15 minutes, rearranging bread in bowl occasionally to moisten evenly. Arrange bread in rows in greased 13 x 9 inch baking pan. Pour remaining cream cheese mixture over bread. Bake 40-45 minutes or until golden brown. Serve with Cranberry Maple Sauce. 10-12 servings.

Cranberry Maple Sauce
1 cup Log Cabin syrup
2 cups cranberries
2 tablespoon sugar

Bring syrup to boil in medium saucepan. Add cranberries and sugar. Cook over low heat 10 minutes, stirring occasionally. Cool slightly. Preparation time 25 minutes plus standing. Cooking time 45 min

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