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Ingredients:
1 large loaf challah (approximately 1 1/2- 1 3/4 pounds)
1 cup dried apricots, diced
1 12 ounce bag fresh cranberries (or 1 cup dried cranberries)
12 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
1/4 cup brown sugar corn syrup
12 eggs
3 cups half and half
1/2 cup sugar
1 1/2 teaspoons vanilla
3/4 cup apricot jam
2 tablespoons apricot brandy
Powdered sugar
Maple syrup

Directions:
Wash cranberries and chop coarsely using a food processor. Remove crusts from challah and cut into cubes approximately 1 inch square. Place half the bread cubes into a 13 x 9 inch pan that has been sprayed thoroughly with non-stick cooking spray. Sprinkle with half the apricots and cranberries, then repeat the layers with the remaining bread and fruit. Blend the softened cream cheese, butter and 1/4 cup brown sugar corn syrup until smooth. Spoon on top of the bread and fruit. Beat eggs, half & half, sugar and vanilla, then pour over bread mixture. Cover baking dish with foil that has been sprayed with non-stick cooking spray on the underside and refrigerate overnight. In the morning, remove baking dish from refrigerator and preheat oven to 350̊F. Bake (covered with foil) 50 to 55 minutes. Remove foil and spread the top of the french toast casserole with a mixture of the apricot jam and apricot brandy. Return to oven for 5 minutes or until cake tester comes out clean. Cut into squares, sprinkle with powdered sugar, and serve with maple syrup.

Recipe Provided By:
Inn at Ellis River
Jackson, NH

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Jackson Bed and Breakfast Inns