November 08, 2016
Comfort Food, Desserts, Puddings,
Dairy, Fruit, Cranberry, Budget-Friendly, Kid Pleaser, Christmas, Entertaining, Thanksgiving, Oven Bake, Refrigerator, Stove Top, Vegetarian, Kosher Dairy more
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"Recipe source: Bon Appetit (November 1992)"
In a saucepan bring water, 1 cup sugar, lemon peel and vanilla to a boil, stirring to dissolve the sugar; add cranberries and simmer for one minute. Remove from heat. Scape vanilla beans into the cranberry mixture and add the bean. Let stand overnight.
Preheat oven to 350 degrees F. Cut the brioche into 1 inch squares and place in a bowl and drizzle with the butter; toss. Transfer to a cookie sheet and bake until toasted (20-30 minutes); reduce oven temperature to 325 degrees F.
Butter and sugar a 10 cup 3 1/2 inch deep shuffle dish.
Combine milk, egg and 3/4 cup sugar in a bowl and stir in the brioche cubes. Drain cranberry mixture (discarding vanilla bean) and fold cranberry mixture into the brioche mixture and pour into prepared dish.
Combine 1/2 cup sugar and the cinnamon in a bowl and sprinkle over top of the brioche. Cover with foil. Bake for one hour or until it is set. Transfer to a rack and let cool for 15 minutes.
Serve with ice cream or whipped cream, if desired.
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Recipe Stories / Blog
A simple yet flavorful dish that’s both easy to make and wonderful to eat.
A simple yet flavorful dish that’s both easy to make and wonderful to eat. I...
Wonderful flavour! Will be making this over the Christmas holidays for sure. I used dried cranberries as the recipe did not specify. I halved the recipe, reduced the sugar and the baking time was 28 minutes in my oven. I will be increasing the milk/egg ratio a wee bit. Love the brioche for bread pudding. Thanks for sharing Ellie! Made for Billboard Recipe Tag.