Ingredients
Scale
- 1 pound bread cut into 1” cubes sandwich bread OR French bread
- 1 cup fresh cranberries
- 1/4 cup butter melted
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 cup sour cream
- 6 eggs
- 2 cups milk
Instructions
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Spray a 13 x 9″ baking dish with cooking spray. Spread bread evenly into the dish, and sprinkle cranberries evenly over that. Jiggle the pan a bit so some of the cranberries fall down between the bread.
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In a microwave-safe mixing bowl, melt the butter in the microwave. Whisk the brown sugar, vanilla, and cinnamon into the melted butter.
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Whisk the sour cream into the butter mixture. Next, whisk in the eggs, making sure all the yolks are blended in completely. Finally, whisk in the milk until evenly combined.
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Evenly pour the egg mixture over the bread and cranberries. Use a spatula to press the bread down to soak up all the liquid.
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Preheat the oven to 350 degrees F. While the oven is preheating, allow the prepared casserole to rest on the counter. (This step should take 10-15 minutes.)
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Bake in preheated oven for about 45 minutes or until top is golden brown. Serve warm with maple syrup if desired.
- Prep Time: 10
- Passive: 15
- Cook Time: 45