Cranberry-Rosemary Breakfast Pudding Recipe
Breakfast bread pudding with sourdough bread, fresh cranberries, and rosemary.
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Cooking tools:
- Microplane
- Mixing bowl
- Whisk
- Baking pan
- Oven
- Refrigerator
- Plastic wrap
- Spoon
Ingredients
- 6 cups (397g) sourdough bread cubes, about 1" cubes
- 2 1/4 cups (227g) cranberries, fresh or frozen
- 2 teaspoons chopped fresh rosemary
- zest of 1 lemon
- 2 cups (454g) milk
- 1/2 cup (113g) heavy cream
- 3 large eggs
- 1/2 cup (99g) granulated sugar
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1/2 teaspoon table salt
- 1/3 cup (67g) granulated sugar
- 1 teaspoon nutmeg
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