Cranberry-Rosemary Breakfast Pudding

• Vegetarian

• Produce

  • 2 1/4 cups Cranberries, fresh or frozen
  • 1 Lemon, rind of
  • 2 tsp Rosemary, Fresh

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 tsp Nutmeg, ground
  • 1/2 tsp Salt
  • 3/4 cup Sugar
  • 1 tsp Vanilla extract

• Bread & Baked Goods

  • 6 cups Sourdough bread

• Dairy

  • 1/2 cup Heavy cream
  • 2 cups Milk

Found on kingarthurflour.com

Description

Ingredients

• 6 cups cubed sourdough bread (1 cubes)
• 2 1/4 cups fresh or frozen cranberries
• 2 teaspoons chopped fresh rosemary
• grated rind of 1 lemon
• 2 cups milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1/3 cup sugar
• 1 teaspoon ground nutmeg

Directions

• In a large bowl, toss together and thoroughly combine the bread, cranberries, rosemary, and lemon zest. Transfer the mixture to a greased 9 x 13 baking dish and set aside. In the same bowl you used to mix the bread, whisk together the milk, heavy cream, eggs, 1/2 cup sugar, vanilla, and salt. Pour over the bread. Cover and refrigerate a minimum of 1 hour, or up to overnight. When youre ready to bake, preheat the oven to 350°F. Remove the bread pudding from the fridge and give it a stir. In a small bowl, combine the remaining sugar and nutmeg. Sprinkle generously over the top of the pudding. To make the topping: Whisk together the sugar and nutmeg. Sprinkle generously over the top of the pudding. Remove the bread pudding from the fridge and give it a stir. Bake for 1 hour, uncovered, until set. Serve warm. Refrigerate any leftovers, well wrapped, for several days.

Nutrition