Eggnog Strata with Tangerine and Cranberry Recipe

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This is the perfect make ahead breakfast dish! Assemble this the day before you plan to serve it and store in the refrigerator. Remove the casserole from the refrigerator 30 minutes prior to baking. Pre-heat the oven and bake the casserole!

Recipe courtesy Nancy Buchanan of A Communal Table.

Servings: 8

Active time: 15 minutes
Total time: 85 minutes

Ingredients

4 c Safest Choice™ Light Eggnog
2 Safest Choice™ pasteurized egg(s)
juice and zest of 2 tangerines
1/4 tsp ground cardamom
1/4 tsp ground nutmeg
1 tsp vanilla
1 1/2 day old sourdough baguettes, cut into 1 inch pieces
1 c dried cranberries

Preparation

Pre-heat the oven to 350° F. Grease a 9 x 13 inch casserole dish and set aside.
In a large bowl, combine the eggnog, eggs, tangerine zest and juice, cardamom, nutmeg and vanilla. Whisk to combine.
Add the bread and cranberries and stir.
Let mixture sit for about 30 minutes so the bread has a chance to absorb the egg mixture.
Stir and pour into the prepared casserole. Bake at 350 degrees for 35 - 45 minutes or until egg mixture is set.

Nutrition

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Nutrition Facts

Serving Size (1/8 of pan)
Total Servings 8

Amount Per Serving:

Nutrition Category	Amount
Calories	240
Calories from Fat	50
Total Fat	5g (8% DV)
Saturated Fat	1.5g (8% DV)
Trans Fat	0g
Cholesterol	195mg (65% DV)
Sodium	90mg (4% DV)
Total Carbohydrate	34g (11% DV)
Dietary Fiber	1g (4% DV)
Sugars	23g
Protein	15g
Vitamin A	2%
Vitamin C	8%
Calcium	10%
Iron	4%