#ad This Cranberry English Muffin French Toast Bake is the coziest twist on a classic breakfast ☕️ Made with @Thomas’ Breakfast Limited Edition Cranberry English Muffins — their nooks and crannies soak up all the rich vanilla bean custard, giving you the perfect soft-in-the-middle, golden-on-top texture 🤎 Recipe below! #Recipe Details (serves 6-8): Ingredients: - 1, 6 ct. of @thomasbreakfast Limited Edition Cranberry English Muffins OR 3 Limited Edition Cranberry Bagels, cut into 1” pieces - Optional: Coarse sugar of choice, for topping - Maple syrup, for serving - Flaky sea salt, for serving Vanilla Bean Custard: - 1 cup (240ml) buttermilk (substitution: milk of choice) - 1 cup (240 ml) heavy cream - 4 eggs, at room temperature - 1/4 cup (55g) granulated sugar - 1 tsp (4g) vanilla bean paste or extract - Pinch of salt - 2 tbsp (24g) salted butter, melted & slightly cooled Instructions: Preheat the oven to 350F. Grease a 7” round springform pan with cooking spray, then line with a sheet of parchment paper. Place onto a baking sheet and set aside. Prepare the custard. In a large bowl or measuring cup, whisk together the buttermilk, heavy cream, eggs, sugar, vanilla and salt until well combined. Then as you continuously whisk, stream in the melted butter until fully combined. Set aside. Place all of the Cranberry English Muffin pieces into the prepared pan. Slightly press down. Pour the vanilla bean custard all over the English muffin pieces, making sure they are well-soaked. With the back of a wooden spoon, gently press down. Then, sprinkle the top with coarse sugar. Cover the pan and place into the refrigerator to soak for at least 30 minutes. Once ready, bake at 350F for 45-55 minutes, until the top is golden and set, but the middle is still slightly wobbly when shaken. Remove from the oven and let rest for at least 10-15 minutes. Slice and serve warm with maple syrup and a sprinkle of flaky sea salt. Enjoy! #ThomasPartner - @wellmadebykiley