Description
A delightful breakfast pudding combining sweet-tart cranberries with aromatic rosemary, perfect for brunch or cozy family breakfasts.
Ingredients
Scale
- 2 cups stale bread, cubed
- 2 cups milk
- 4 large eggs
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 cup fresh cranberries
- 1 tablespoon fresh rosemary, chopped
- 1/4 teaspoon salt
- Butter for greasing
Instructions
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- In a large bowl, whisk together the milk, eggs, sugar, vanilla, and salt until well combined.
- Add the cubed bread, fresh cranberries, and chopped rosemary to the bowl. Stir gently to combine.
- Pour the mixture into the prepared baking dish. Bake for 35-40 minutes, or until the pudding is set and golden on top.
- Let the pudding cool slightly before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for about 2 months. Reheat individual portions in the microwave or oven.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 200mg