Time for another Improv Cooking Challenge! The theme for December is Eggnog and Cranberry. I thought a lot about what to make and wanted to try something new. I developed this recipe while trying to make bread pudding. I never made bread pudding and wanted to give it a try, however I thought this was closer to french toast. I really liked the flavors of this dish, and was very happy with how it came out. This makes a great breakfast dish, or you can have it as a late night dessert like Ron and I did.
So excited about the holidays! My sister and I made some candy last weekend (mostly the usual- a few new I will post) and that always helps get me in the mood for Christmas.
Check out my Improv recipe next month for a new combo! To sign up, visit Kristen at Frugal Antics of a Harried Homemaker.
6 cups cubed gluten free bread (16 oz loaf-we use brown rice)
1 pt eggnog
1/3 cup sugar
2 Tbl maple syrup
2/3 cup cranberries, chopped
1/2 cup white chocolate chips
1 14 oz can sweetened condensed milk
1 tsp cinnamon
1/2 tsp ground ginger
1 Tbl butter
Pre heat oven to 375 and grease an 8X8 baking dish with butter.
Place bread in a large bowl and set aside.
Whisk eggnog, syrup, eggs, sugar, cinnamon, and ginger in a medium mix bowl. Pour over bread and mix. Allow the bread to sit and absorb the liquid for 45 minutes stirring every 5-10 minutes.
Layer 1/2 the bread mixture into the baking dish. Next, layer 1/2 cranberries, 1/2 sweetened condensed milk, and chocolate chips. Repeat with remaining ingredients.
Bake in the over for 50 minutes. Allow casserole to rest for 15 minutes.