Prep 10 mins
Cook 50 mins
This dish can easily be prepared in advance and chilled in the refrigerator until ready to bake and serve. I came across a recipe from Cooking Light which I adjusted to include more common ingredients that I had in my pantry. It's a great dish for using up all those leftover dinner rolls and cranberry sauce (or cranberry relish) from your holiday dinner. The great thing about this dish is that it's rather verastile. It's not so sweet, so it can be served as a dinner side dish. Or, it can easily be served as a tart dessert because it is similiar in appearance and taste as a fruit cobbler. NOTE: For Step #6...The longer the dish sits, the thicker the dish will turn out after baking. Setting it aside for the minimum of 20 minutes will result in a cobbler-like consistency. But if you prepare this dish in advance (several hours to a day before baking) and letting it chill in the refrigerator will result in a quiche-like consistency.
- 2 tablespoons butter
- 3 medium apples, diced
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground cloves
- 1⁄4 cup brown sugar
- 6 crescent rolls (or any day-old leftover dinner rolls)
- 2 cups whole berry cranberry sauce
- 1 1⁄4 cups apple juice or 1 1⁄4 cups apple cider
- 1 1⁄4 cups milk (I use 1%)
- 1⁄2 teaspoon grated lemon peel
- 1⁄4 teaspoon ground nutmeg
- 6 large eggs, beaten
- 1⁄4 cup chopped walnuts or 1⁄4 cup sliced almonds
- Preheat oven to 350°. LIghtly coat the bottom of a 9x13-inch baking dish with a non-stick cooking spray.
- Melt butter in a large skillet. Add the diced apples, cinnamon, cloves and brown sugar. Cook over medium heat for 10 minutes or until the apples are tender. Remove from heat and set aside.
- Slice crescent rolls in half lengthwise. Arrange crescent roll halves in the bottom of the baking dish, with the cut side up (crust side down).
- Spread the cranberry sauce evenly over the tops of the dinner rolls.
- Spread the apple mixture evenly over the cranberry layer.
- Add the apple cider, milk, lemon peel, nutmeg, and beaten eggs to a bowl, and blend well with a whisk. Pour the milky mixture over the top of the cranberry and apple layers. Sprinkle the nuts over the top. Let stand for at least 20 minutes, or cover the dish and place it in the refrigerator for several hours), to allow the milky mixture to soak into the rolls. JUST A QUICK NOTE ABOUT THIS STEP -- The longer the dish sits, the thicker the dish will be after baking. Setting it aside for at least 20 minutes will result in a cobbler-like consistency. But if you prepare this dish in advance (several hours to even a day ahead of time) and letting it chill in the refrigerator (covered) will result in a thicker, quiche-like consistency.
- Bake at 350° for 50-55 minutes. Remove the baking dish from the oven, and let the dish stand for about 10 minutes before serving.
- This can be served immediately as a side dish (while still hot), or the dish can be allowed to cool completely and served as a tart dessert topped with ice cream or whipping cream.
Made this recipe as written, but another time I think I'd like to try it with a dense wheat bread instead of the crescent rolls, just to see how it'd work! Still, as made, it is AN ABSOLUTELY WONDERFUL TASTING DESSERT (& I can also see me next time using a homemade orange-cranberry sauce! Thank you so much for a cranberry keeper! [Tagged, made & reviewed as a thank you for one of my fellow hosts in the current round of PAC]