I Deal With the Holidays
Dec. 29th, 2024 09:44 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Cranberry-Rosemary Breakfast Pudding.
"Your kitchen will smell like French toast when you pull this sweet, custardy casserole from the oven. This creative combination of tart cranberries and piquant rosemary makes an ideal holiday breakfast."
6 cups / 397 g sourdough bread cubes, in 1" cubes
2 1/4 c / 227 g cranberries
2 tsp chopped fresh rosemary
zest of 1 lemon
2 cups / 454 g milk
1/2 c / 113 g cream (I used about 1 1/2 cups half-and-half and the remainder milk)
3 eggses
1/2 cup / 99 g sugar
1 tsp vanilla
1/2 tsp salt
Topping: 1/3 c sugar (I used coarse)
1 tsp nutmeg
In a large bowl, toss together and thoroughly combine the bread, cranberries, rosemary, and lemon zest. Transfer the mixture to a greased 9x13" pan and set aside. In the same (now empty) bowl, whisk together the milk, cream, eggses, sugar, vanilla, and salt. Pour over the bread. Cover and refrigerate for a minimum of 1 hour, up to overnight.
Heat the oven to 350°. Remove the pan from the fridge, uncover, and give it a stir. Whisk together the sugar and nutmeg. Sprinkle generously over the top of the pudding. Bake for 1 hour, uncovered, until set. Serve warm.
What worked: Not too sweet - the rosemary and mostly the cranberries helped with that. Using coarse sugar topping worked for a slight caramelized crunch. It grew on me.
What didn't: The custard sank to the bottom and the bread floated on top, even after stirring, so it didn't soak in as much as I believe is intended. I don't mind the crunchy bread icebergs, but I think it would work better if you mixed the dairy/eggses separately and then poured it into the bowl, and refrigerated overnight. Then pour into the pan and bake the next morning.
Will I make it again? I might. It is a lot for two people though.
"Your kitchen will smell like French toast when you pull this sweet, custardy casserole from the oven. This creative combination of tart cranberries and piquant rosemary makes an ideal holiday breakfast."
6 cups / 397 g sourdough bread cubes, in 1" cubes
2 1/4 c / 227 g cranberries
2 tsp chopped fresh rosemary
zest of 1 lemon
2 cups / 454 g milk
1/2 c / 113 g cream (I used about 1 1/2 cups half-and-half and the remainder milk)
3 eggses
1/2 cup / 99 g sugar
1 tsp vanilla
1/2 tsp salt
Topping: 1/3 c sugar (I used coarse)
1 tsp nutmeg
In a large bowl, toss together and thoroughly combine the bread, cranberries, rosemary, and lemon zest. Transfer the mixture to a greased 9x13" pan and set aside. In the same (now empty) bowl, whisk together the milk, cream, eggses, sugar, vanilla, and salt. Pour over the bread. Cover and refrigerate for a minimum of 1 hour, up to overnight.
Heat the oven to 350°. Remove the pan from the fridge, uncover, and give it a stir. Whisk together the sugar and nutmeg. Sprinkle generously over the top of the pudding. Bake for 1 hour, uncovered, until set. Serve warm.
What worked: Not too sweet - the rosemary and mostly the cranberries helped with that. Using coarse sugar topping worked for a slight caramelized crunch. It grew on me.
What didn't: The custard sank to the bottom and the bread floated on top, even after stirring, so it didn't soak in as much as I believe is intended. I don't mind the crunchy bread icebergs, but I think it would work better if you mixed the dairy/eggses separately and then poured it into the bowl, and refrigerated overnight. Then pour into the pan and bake the next morning.
Will I make it again? I might. It is a lot for two people though.
