1/4 cup unsalted butter, melted, plus more for greasing
1 (16-ounce) loaf challah bread or brioche, cut into 1/2-inch slices
2 1/2 cups milk
1 cup, plus 1 tablespoon sugar, divided
3 large eggs
2 teaspoons rum extract
2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/4 cup dried cranberries
1/4 cup chopped walnuts
1 cup heavy cream
Powdered sugar, for garnish
Mint leaves, for garnish
Cranberry sauce, for serving
01Preheat oven to 350 F and grease a 9 x 13 baking dish with butter. Overlap bread slices in prepared baking dish. Drizzle with melted butter.
02Whisk milk, 1 cup sugar, eggs, rum extract, cinnamon and salt together in large bowl until combined. Pour milk mixture over bread. Top with cranberries and walnuts. Allow bread to soak for 30 minutes. Bake until set and golden brown, about 40 minutes. Let cool for 20 minutes.
03Meanwhile, whisk heavy cream and remaining sugar together in large bowl until stiff peaks form.
04Top with powdered sugar and mint. Slice casserole and serve with whipped cream and cranberry sauce.