Ber ry, ber ry good! GOOD EATS
Lots of folks think berry season is the best time of the year — and for those who don’t, these yummy (and beautiful) dishes may just win some converts! RECIPES AND PHOTOGRAPHS BY CATHERINE MURRAY
CRANBERRY BLISS BREAKFAST CASSEROLE Prep: 15 minutes | Chill: 8 hours | Cook: 50 minutes | Servings: 6 2 cups milk ¼ cup butter, melted 6 eggs, lightly beaten 1 cup light brown sugar zest of one orange 2 cups fresh cranberries, divided 1 teaspoon vanilla extract ½ cup dried cranberries ½ teaspoon cinnamon 1 loaf (about 24 ounces) country powdered sugar for dusting white bread, cut into 1-inch chunks Hold onto this recipe for the holidays! A perfect dish to share for holiday brunch. Cranberries are often sold year-round in the frozen fruit section of the grocery store.
Pour melted butter into a 9 x 13-inch baking dish. Tilt dish back and forth to spread butter evenly across the bottom and a bit up the sides. Sprinkle brown sugar and half the fresh cranberries over the top of the butter. Add cubed bread, then sprinkle remaining fresh cranberries and dried cranberries on top. In a large bowl, combine milk, eggs, orange zest, vanilla extract, and cinnamon, beating to combine. Pour mixture over the bread and cranberries. Press the bread down to soak up the liquid. Cover with foil and refrigerate overnight. Preheat oven to 375 F. Bake casserole covered for 30 minutes, then remove foil and continue baking about 20 minutes or until a toothpick inserted in the center comes out clean. Let cool 5 minutes, dust with powdered sugar, and serve. Per serving: 771 calories, 18 grams fat (7 grams saturated fat), 191 milligrams cholesterol, 881 milligrams sodium, 134 grams total carbohydrates, 7 grams fiber, 20 grams protein.
MAY 2022 • OHIO COOPERATIVE LIVING
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