Cranberry Breakfast Bread Pudding
This deliciously sweet and tart Cranberry Breakfast Casserole is the perfect make-ahead recipe for the holidays!
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Ingredients
- 12 slices white bread (cut into 1-inch cubes)
- 12 large eggs
- 2 cups eggnog (or milk)
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 cups cranberries (fresh or frozen, about 12 ounces)
- 1 cup orange juice (or water)
- ½ cup brown sugar
- 8 ounces cream cheese
- 1 teaspoon orange zest
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
Steps
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Leave the bread on the counter overnight to dry out or bake on a baking sheet at 350°F for about 8 minutes to slightly dry it out. Cool completely.
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Combine all of the cranberry mixture ingredients in a saucepan over medium heat. Simmer 10 minutes. Set aside to cool.
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In a medium bowl, combine cream cheese mixture ingredients; mix until fluffy.
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Grease a 9x13 inch baking dish. Layer half of the bread cubes in the dish. Top with dollops of the cream cheese mixture and the cranberry sauce. Place remaining bread on top.
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Whisk eggs, eggnog, sugar, and vanilla until well mixed. Pour over the bread cubes, cover with foil and refrigerate at least 4 hours or overnight.
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Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
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Bake covered for 30 minutes then uncover and bake for an additional 30 minutes or until a knife inserted in the center comes out clean and is hot. Garnish with mint and sugared cranberries if desired.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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