Easy, almost healthy dessert for your holiday table!
Preheat oven to 325 F. Lightly coat an 8×8″ baking dish with baking spray. Set aside.
In a large bowl whisk together eggs and milk, then stir in pureed apples, sugar, and cinnamon. Remove 3/4 cup of this mixture and set aside in the refrigerator. Into the large bowl fold in chopped apple, cranberries, and bread cubes. Allow the mixture to sit for 20 minutes to allow mixture to soak into bread. Stir occasionally.
Transfer mixture into the baking dish and bake for 20 minutes. Remove pan from the oven and pour remaining refrigerated liquid mixture over bread cubes and return to the oven for an additional 15-20 minutes, or until a knife inserted into the center comes out clean.
Serve warm, drizzled with caramel sauce, if desired.
Nutrition Info per 1 serving: 265 calories, 4 g fat, 7 g protein, 49 g carbohydrates, 3 g fiber
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Was a great way to use up the loaf of sourdough I had laying around. I loved how it wasn’t too sweet and so so tasty. I used a combo of cream, 2% milk and vanilla instead of the vanilla almond milk. The only change I would make next time would be that I won’t reserve any of the milk mixture. When added midway through baking it just sits on top, and I much prefer when it’s soaked into the bread.
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