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Maybe I have a slight obsession with cranberries. Maybe I'm putting them in salads, muffins, bread pudding, on turkey, and as a filling for pecan pie bars.  I can't help how beautiful, tart, delicious and good-for-you


Servings

20

Total time

35 minutes

Cuisines

French

Courses

Breakfast, Brunch


Ingredients

  • 8 eggs
  • 2.5 cups milk
  • 0.25 cup + 2 Tbsp. pure maple syrup
  • 1.5 tbsp ground cinnamon
  • 2 tsp pure vanilla extract
  • 1 tsp almond extract
  • 0.25 tsp coarse salt
  • pinch ground cloves
  • 1 loaf whole grain cinnamon bread
  • 2 cups fresh or frozen whole cranberries

Method

  1. Preheat oven to 375 degrees. Coat two 12-cup muffin tins with cooking spray. Set aside. In an extra-large mixing bowl, whisk together eggs, milk, ¼ cup maple syrup, cinnamon, vanilla extract, almond extract (if using), salt and ground cloves. Stir in cubed bread and cranberries until thoroughly combined. Scoop mixture into muffin tin cups to the brim. Drizzle with remaining maple syrup. Bake 20-25 minutes, until set and browned on top. Let slightly cool before removing from muffin tins.