DIRECTIONS
1. Preheat oven to 350 ̊F. Grease a 9×13” baking dish.
2. In prepared dish, layer slices of bread and sprinkle with 1⁄2 cup cranberries.
3. In a medium bowl, whisk to combine eggs, milk, 1⁄3 cup sweetener, vanilla, cinnamon, and salt. Pour over bread.
4. Drizzle butter over top and let it set for a minimum of 10 minutes or up to 12 hours (overnight in the refrigerator).
5. Bake uncovered for 30-40 minutes, until the custard has completely set.
6. In a medium saucepan over medium-high heat, bring water and 2⁄3 cup sweetener to a boil. Add 1 1⁄2 cups cranberries and orange zest. Reduce heat to medium-low and continue to cook, stirring frequently, until most cranberries have burst, about 10-12 minutes.
7. Serve casserole with warm cranberry sauce.
