This is an adaptation of a Pomptonian and Zone 7 recipe for a holiday classic that’s good anytime you have extra bread. If time is short, skip the toasting step and add the egg-milk mixture to the cubed bread and the fruit. You may sacrifice a bit of texture, but the flavors still will work.
6 servings
Ingredients
- 9 ½ ounces brioche or any sweet bread
- 3 eggs
- 4 tablespoons brown sugar
- 1 tablespoon fresh orange zest
- 1 teaspoon vanilla extract
- Scant ½ teaspoon cloves
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
- 1 cup heavy cream
- 1 cup whole milk
- ¾ cup fresh cranberries
Directions
- Heat oven to 200 degrees F. Grease a 9×13-inch baking pan.
- Cut bread into 1-inch cubes. Scatter onto one or two large baking pans, leaving plenty of room between pieces. Bake until cubes are dry, about 20 minutes. Set aside to cool.
- Increase oven temperature to 350 degrees F.
- In the meantime, whisk together eggs, brown sugar, zest, vanilla, cloves, salt, and nutmeg. Stir in heavy cream and milk.
- Add bread, stirring gently to coat, and then pressing down on the bread to submerge (use a heavy pan, if needed).
- Stir in cranberries; scrape batter into prepared pan. Bake for about 40 minutes, or until internal temperature reaches 160 degrees F. Transfer to wire rack. Serve warm or at room temperature. Store leftovers in the refrigerator.
- in the pan, wipe it out with a paper towel and start with fresh oil to cook the remaining pupusas. Serve warm with curtido or salsa alongside, if desired.