Cranberry Breakfast Bake

Step 1 -Preheat the oven to 350 degrees F.

Step 2 -Grease a 9x13-inch baking dish with the butter.

Step 3 -On a baking sheet, spread the bread cubes out in an even layer.

Step 4 -Bake the bread cubes in the oven until dried, about 8 minutes. Be careful that they do not toast.

Step 5 -Transfer the bread cubes from the oven and allow them to cool completely, about 15 minutes. You may turn the oven off at this time.

Step 6 -In a large bowl, add the eggs, the milk, 1/4 cup of the sugar, and the vanilla and whisk until well-combined. Set the custard aside.

Step 7 -In a large saucepan over medium heat, add the cranberries, the orange juice, and the brown sugar and cook, while stirring occasionally, until the cranberries start to burst and the sugar is dissolved, about 10 minutes.

Step 8 -Transfer the pan from the heat and set it aside to cool, at least 15 minutes.

Step 9 -In a medium bowl, add the cream cheese, the orange zest, the remaining sugar, the cinnamon, and the cloves and mix with an electric mixer until fluffy.

Step 10 -In the prepared baking dish, lay 1/2 of the bread cubes in an even layer in the dish.

Step 11 -Spread the cream cheese mixture on top of the bread layer in the baking dish.

Step 12 -Spread the cranberry mixture over top of the cream cheese mixture.

Step 13 -Top the cranberry mixture with the remaining bread cubes.

Step 14 -Pour the custard over the top of the bread layer.

Step 15 -Cover the baking dish with foil and refrigerate it for at least 4 hours, and up to overnight.

Step 16 -Transfer the baking dish from the fridge before baking so it can come to room temperature, about 45-60 minutes.

Step 17 -Preheat the oven to 350 degrees F.

Step 18 -Bake the casserole, covered, for 30 minutes.

Step 19 -Uncover the casserole and bake until a knife inserted in the center comes out clean and is hot, about 30 minutes.

Step 20 -Transfer the bake from the oven and allow it to cool, about 15-30 minutes.

Step 21 -Serve.