This is a great recipe to serve during the Holiday Season. Guests at the Garden and Galley Bed and Breakfast in Indianola, Iowa, rave about it. (www.gardenandgalley.com) Served with bacon or ham, it’s the perfect dish to serve a crowd.

Baked Cranberry Pumpkin French Toast
8 Ingredients Include:
12 slices sour dough bread cut into 1-inch cubes
1 - 8oz-cream cheese - cubed
1 - 16oz-pkg fresh or frozen cranberries
12 large eggs
2 C milk
2 C canned pumpkin
1 T. cinnamon
4 t. pumpkin pie spice
1/2 C. brown sugar
cinnamon-sugar for top of dish
can of Whipping cream
Crannberry sauce:
1 - 16oz -can cranberry sauce
1/2 C. sugar
1/2 C. water

*Method: Spray 1X15-inch cake pan with non stick cooking spray.
Arrange 1/2 bread cubes in bottom of pan. Top with cream cheese and brown sugar. Top this with cranberries. Arrange rest of bread on top of this.
Beat together eggs, milk pumpkin and spices. Pour over bread and sprinkle with cinnamon sugar. Cover with plastic wrap and press down so bread soaks up the egg mixture and refrigerate overnight.

*For sauce combine all ingredients in a sauce pan and bring to a boil over medium heat.
Pre-heat oven to 350 degrees. Bake for 40 min. (check after 25 min - if browning too quickly, cover with foil) Let stand 10 min. slice and top with whipped cream and serve with cranberry sauce.