Cranberry/Raspberry Brunch Casserole


Main Casserole:
Serves 12
Use 3 qt. or 9x13” baking dish
1 lb., 3 oz. fresh old-fashioned white or wheat bread or 6 large croissants
8 oz. light cream cheese, cut into ½” cubes
1 cup cranberries
2 tablespoons orange zest
12 eggs
2 cups skim milk
½ cup pure maple syrup

Cranberry Syrup:
1 ½ cups sugar
3 tablespoons cornstarch
1½ cups water
¾ cup cranberries
½ tablespoon fresh lemon juice
1 tablespoon butter

Corned Beef Hash made with Deli Corned Beef and Canned Potatoes:
2 T. vegetable oil; 1 cup chopped onion; 2 cloves garlic, chopped
1 15oz. can cubed, cooked potatoes, drained
¼ t. each salt and pepper
1 lb. deli Corned beef, shredded or cubed
2 t. coarse ground mustard and 2 T. Butter


Main Casserole:
Remove crusts and cube bread (just tear croissants). Place half bread cubes on bottom of spray coated casserole dish. Scatter cream cheese, cranberries and orange zest over bread. Place remaining bread over berries.

Mix together eggs, milk and maple syrup; pour evenly over entire pan. Cover and refrigerate overnight (or at least 4 hours).

Bake, covered with foil, at 350° for 30 minutes. Uncover, bake an additional 10 – 20 minutes or until puffed, browned, firm and thoroughly cooked (test with knife). Dust with powdered sugar. Serve with maple syrup or the following:

Cranberry Syrup:
Thoroughly blend sugar and cornstarch in a saucepan. Stir in water. Cook over medium-high heat, stirring occasionally, until mixture boils, thickens, and turns clear, about 7 to 8 minutes.

Stir in cranberries and simmer until berries burst, stirring occasionally. Remove from heat. Stir in lemon juice and butter. Serve immediately. Sauce may be made ahead and micro-heated.

Corned Beef Hash made with Deli Corned Beef and Canned Potatoes:
Sauté for 5 min.
Add potatoes, salt and pepper and cook til potatoes are hot and soft; reduce heat
Add corned beef and heat through
Add mustard and butter; press mixture onto pan bottom and brown on each side.