Lady Finger Cranberry-Berry Breakfast Bake
Ingredients:
7 oz. Balocco lady fingers
4 eggs
2 cups milk
1 tsp. vanilla extract
dash of salt
1/4 cup sugar
1/4 cup dried blueberries
1/2 cup hot water
1/2-3/4 cup reserved cranberry compote (left overs from the holidays?) or berry jelly
Non stick cooking spray
Directions:
Preheat oven to 375˚. Spray an 8″ x 8″ baking dish with nonstick cooking spray. Lay down an even layer of lady fingers, breaking some in half to make them fit in a corner or two.
Next, in a large bowl whisk the eggs with the sugar until thick. Add the vanilla and salt and whisk until mixed. Finally add the milk and whisk until combined.
In a small bowl, add the hot water to the dried blueberries, and cover with a bowl for 10-15 minutes. Drain and squeeze the berries so some of the liquid drains out.
Spread half the cranberry compote on top of the lady fingers, and sprinkle half the blueberries. Layer a second tier of ladyfingers on top, and spread the rest of the cranberries and sprinkle the rest of blueberries.
Gently pour the egg mixture on top. Let sit for 10 minutes so the lady fingers soften and absorb the egg mixture. I gently pressed the top layer into the egg mixture once while sitting.
Bake for about 45 minutes on the center rack, or until things look golden and puffy. Let sit for 5 minutes at room temp. Serve warm with a drizzle of maple syrup or sweetened mascarpone cream.
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