Grease a 9x13 inch baking dish.

If the bread is fresh, cube and dry it in a 300F oven for about 15 minutes. After 10 minutes, toss the bread and return to oven. Let cool.

Whisk eggs in a large bowl until frothy. Add milk, orange juice, Grand Marnier, sugar, vanilla, and salt; whisk until combined. Place the bread in the baking dish and evenly pour the egg mixture over the bread, making sure all the bread is soaked. If necessary, press the bread down by hand.

Place cranberries, powdered sugar and salt in food processor and pulse 6-7 times. Spread the cranberries evenly over bread. Top evenly with the cream cheese and pecans.

Cover and refrigerate up to 24 hours.* Bring to room temperature for 30 minutes while preheating the oven to 350F. Bake uncovered 35-40 minutes. The internal temperature should be 170F.

Cut into servings. Dust with powdered sugar and serve with Deb’s Vanilla Sauce. (We serve the French toast on a puddle of sauce and then dust with powdered sugar.)

* If you are unable to make it the night before, you can let the bread sit for about an hour to allow the bread to absorb the egg mixture.

Bring water to boil. Meanwhile, combine sugar, cornstarch and salt in a small bowl. Whisk sugar mixture into boiling water. Bring to a full boil, stirring constantly until thick. Remove from heat.

Add butter and whisk until incorporated. Stir in vanilla. Serve warm. Refrigerate any remaining sauce.

* Used by permission. If you like it, consider buying one of the cookbooks by the Eight Broads in the Kitchen, www.8broads.com