Artists' Inn

South Pasadena, California

Specialty Recipe

Cranberry Orange Breakfast Bread Pudding

This breakfast treat is a specialty of our family chef, Kathleen. It is fabulous!

Ingredients

3/4 cup dried cranberries

Orange juice to cover cranberries

9 croissants

1 quart plus 1 cup whole milk

1 cup sugar

8 eggs

1 teaspoon vanilla

2 teaspoons orange zest

Pinch salt

Pinch nutmeg

Soak cranberries in orange juice for 30 minutes. Slice croissants horizontally and place in a 200-degree oven to crisp for 45 minutes. Combine milk, sugar, eggs, vanilla, orange zest, salt, and nutmeg; whisk together.

Place crisp croissants in a greased 13 x 9-inch dish. Drain cranberries and sprinkle over croissants. Pour 2/3 of liquid mixture over cranberries and croissants. Let sit to absorb for 10 minutes.

Pour remaining liquid over croissants. Place in a 350-degree oven and bake for 35 to 45 minutes, until liquid is firmly set and browned on top. Remove from oven and serve warm. Garnish with a sprinkling of powdered sugar and serve with fresh fruit, Canadian bacon slices, and edible flowers for color.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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