- 1 cup unfiltered apple cider
- 1/3 cup dried cranberries
- 1/4 cup golden raisins
- 1 cup fat-free milk
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 1/4 teaspoons ground cinnamon, divided
- 3/4 teaspoon kosher salt, divided
- 4 large eggs, lightly beaten
- Cooking spray
- 8 (1 1/2-ounce) slices sourdough bread, crusts removed
- 6 tablespoons all-purpose flour
- 1/3 cup old-fashioned rolled oats
- 1/3 cup walnuts, chopped
- 1/4 cup brown sugar
- 3 tablespoons chilled butter, cut into small pieces
- calories 376
- fat 10.1 g
- satfat 3.8 g
- monofat 2.7 g
- polyfat 2.9 g
- protein 10.4 g
- carbohydrate 61.5 g
- fiber 2.3 g
- cholesterol 102 mg
- iron 2.5 mg
- sodium 492 mg
- calcium 86 mg
How to Make It
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.
Combine milk, granulated sugar, vanilla, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and eggs, stirring with a whisk.
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.
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.
Preheat oven to 350°.
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.
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