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.
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.
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.
Preheat oven to 350 F. With a mixer, cream granulated sugar and butter for 3 minutes on medium-high speed. Add eggs, beating for another minute or so until fluffy. Add Greek yogurt, lemon zest, lemon juice, and vanilla extract, beating until smooth. In a medium bowl, mix together 13/4 cups flour, baking powder, and salt. Fold flour mixture into wet mixture by hand until just incorporated.
Toss 6 ounces of raspberries in a tablespoon of flour to coat. This will ensure the raspberries won’t sink to the bottom of the cake. Fold flour-dusted raspberries into the batter, being careful not to overmix. Pour batter into a greased 9 x 5-inch loaf pan. Bake 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Let loaf cool in pan for 10 minutes before turning out onto a cooling rack. Let cool another hour before icing.
When ready to ice the cake, heat white chocolate in the microwave about 30 seconds at a time, stirring after each run until melted and smooth. Whisk in powdered sugar and 1 tablespoon of milk until smooth. Continue adding a little bit of milk at a time until you reach a pouring consistency. Pour icing over cake and decorate with raspberries. Let icing cool and harden a bit before slicing. If desired, decorate with additional raspberries.
Per serving: 473 calories, 18 grams fat (11 grams saturated fat), 76 milligrams cholesterol, 265 milligrams sodium, 73 grams total carbohydrates, 2 grams fiber, 7 grams protein.
Cut a circle of parchment paper about the size of the dish you intend to serve the pavlova on — about 9 inches is good. Using a large, completely clean, dry bowl and an electric mixer with whisk attachment (or by hand with a whisk), beat egg whites on low/medium at first, then once they start to foam, move up to medium to medium-high speed. Beat until soft peaks form and the whites have tripled in volume. Continue beating on medium speed while very slowly adding the 1¼ cups sugar, taking about 10 minutes to fully incorporate. Beat until thick and glossy. On the lowest speed, slowly incorporate 1 teaspoon vanilla extract, vinegar, and cornstarch.
Preheat oven to 300 F. Place parchment paper on a cookie sheet and spoon mixture inside the circle. Working from the center, spread mixture outward, building the edge up a bit and leaving a slight depression in the center, keeping about an inch away from the edge of the circle. Bake for 1 hour (avoid opening the oven during this time), then turn oven off and leave pavlova in there to cool completely, 2 to 3 hours.
When ready to serve, remove from parchment paper and place pavlova on a flat serving platter. Beat heavy cream, remaining tablespoon sugar, and remaining teaspoon vanilla on medium-high until stiff peaks hold their shape without wilting. (Overbeating will turn the cream into butter!) Fill the center of pavlova with whipped cream and cascade berries across the top and around the sides. To serve, cut into wedges and eat immediately.
Make sure absolutely no yolk contaminates the egg whites; fat interferes with the formation of the foam necessary to keep the meringue lifted. Whisking can take quite some time, about 5 minutes with a mixer and up to 10 minutes by hand. If not serving the finished meringue right away, keep in a cooled oven. Once decorated with whipped cream and fruit, serve right away. Leftovers won’t hold up.
Per serving: 263 calories, 7.5 grams fat (4.5 grams saturated fat), 27 milligrams cholesterol, 30 milligrams sodium, 49 grams total carbohydrates, 1 gram fiber, 3 grams protein.
Spread butter (or mayonnaise) on the outside of each piece of bread, then spread blackberry jam on the inside of each piece. Heat large skillet on medium-low. Carefully place pieces of bread butter-side down in skillet. On one piece of bread, top with slices of brie, bacon, and a few rosemary leaves. Cover skillet with a lid, turn heat up to medium, and continue cooking until cheese is melted and bread is toasted. Carefully fold slices of bread with jam over slices with brie and bacon. Cut in half and eat immediately.
Per serving: 578 calories, 26 grams fat (15 grams saturated fat), 82 milligrams cholesterol, 1,020 milligrams sodium, 62 grams total carbohydrates, 1.5 grams fiber, 24 grams protein.
