Make this breakfast casserole for your next brunch or holiday potluck.
Ingredients
- 4 La Brea Bakery Take & Bake Torta Rolls
- ½ cup sugar
- 6 egg yolks
- 2 whole eggs
- 1 tablespoon vanilla extract
- 4 cups heavy cream
- 1 cup whole milk
- 12 ounces white chocolate, chopped
- 1 cup cranberry sauce or jelly
Preparation
- Preheat the oven to 350°F. Place the diced Torta Rolls on a baking sheet and toast in the oven for 10 to 15 minutes, until dry and lightly golden, but not too crunchy.
- Whisk together the sugar, egg yolks, whole eggs, and vanilla extract in a mixing bowl until smooth.
- In a saucepan, bring the heavy cream and milk to a simmer. Reduce the heat to low, add the white chocolate, and stir until melted and smooth, preventing the chocolate from sticking to the bottom.
- Gradually add one cup of the hot milk into the egg mixture, whisking constantly to temper the eggs. Slowly add the remaining milk mixture, continuing to whisk until fully combined.
- Spread half of the diced bread evenly over the bottom in a small, non-stick baking dish. Pour half the milk mixture over the bread, ensuring it’s fully covered.
- Dollop the cranberry sauce or jelly evenly over the soaked bread. Add the remaining bread pieces on top, then pour over the rest of the milk mixture.
- Gently press down on the bread to help it absorb the milk. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for additional 15 minutes, or until the top is lightly browned.
- Remove from the oven, cut into 4 pieces, and serve warm.
