Hands-on Time
35 Mins
Total Time
9 Hours 35 Mins
Yield
Serves 8
Photo: Johnny Miller; Styling: Heather Chontos

How to Make It

Step 1

Bring cider to a boil in a small saucepan. Cook until reduced to 2/3 cup (about 4 minutes). Add cranberries and raisins; let stand 10 minutes.

Step 2

Combine milk, granulated sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and eggs, stirring with a whisk.

Step 3

Coat a 9-inch deep-dish pie plate with cooking spray. Line bottom of dish with half of bread in a single layer. Pour half of egg mixture over bread; let stand 1 minute. Spread cranberry mixture over bread. Top with remaining bread; pour remaining egg mixture over bread. Cover and refrigerate overnight.

Step 4

Combine remaining 3/4 teaspoon cinnamon, 1/4 teaspoon salt, flour, oats, walnuts, and brown sugar in a small bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Cover and refrigerate overnight.

Step 5

Preheat oven to 350°.

Step 6

Uncover bread mixture and flour mixture. Sprinkle flour mixture evenly over bread mixture. Bake at 350° for 1 hour or until golden brown. Let stand 5 minutes. Cut into 8 wedges.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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