Cranberry Breakfast PuddingFrom THE INN AT CAPE COD
Cooking Time:30 to 45 minutes
- 6 slices of bread, buttered on one side
- Half cup of dried cranberries
- Grated zest of half a lemon
- 3 eggs
- One-and-a-quarter cups of milk
- Quarter cup of heavy cream
- Quarter cup of sugar
- Freshly grated nutmeg
This was a BIG breakfast popular last season, and it’s good that you can prepare it the evening before to serve the next day. These amounts would serve 4-6, depending on size of appetites!
Spray a 8″ sqaure glass baking dish with non-stick spray.
Cut the bread into halves, then arrange half of it (butter side up)on the bottom of the dish. Sprinkly half the cranberries and half the lemon zest evenly onto the bread. Repeat with other half of these same ingredients.
Thoroughly whisk together eggs, milk, cream and sugar, then carefully pour mix over bread. Sprinkle with nutmeg then bake at 350 F for 30 – 45 minutes. Allow to set a while before serving warm with maple syrup and fresh fruit. Then sit back and wait for the compliments!