11-pound loaf French bread, cut into 12-14 (1-inch) slices
2-1/2cupshalf-and-half
6tablespoonsbuttermelted
8eggs
1/4teaspoonground nutmeg
1/4cupsugar
1teaspoonvanilla
1teaspoonrum extract
Cranberry Syrup
1cupfrozen raspberry-cranberry juice concentratethawed
1cupwhole-berry cranberry sauce
1/3cupsugar
1tablespooncornstarch
Instructions
Grease a 13x9x2 inch glass baking dish. In a food processor, combine the cream cheese and cranberries. Cut part way through each slice of bread to form a pocket. Fill with the cream cheese mixture and arrange in the baking dish.In a large bowl, whisk the cream, butter, eggs, nutmeg, sugar, vanilla, and rum extract. Pour evenly over the bread slices. Cover and refrigerated for at least 8 hours, or overnight. Preheat oven to 350°F and bake for 30 minutes or until golden brown.
Meanwhile, make the syrup. Combine all the ingredients in a small saucepan.Whisk over medium-low heat until dissolved and lightly thickened.