Cran-cherry Breakfast Bread Recipe

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Cran-Cherry Breakfast Bread

Barbara Burge

By
@BBurge

This sweet and pretty bread is great served at my Christmas Brunch every year. I always get many requests for the recipe, and there are never any leftovers!


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Comments:

Serves:

6

Prep:

1 Hr 30 Min

Cook:

15 Min

Ingredients

1 pkg
(13 3/4 oz) hot roll mix
3/4 c
warm water, 110 degrees
1 1/3 c
sugar
6 Tbsp
butter, softened
3 large
eggs
1 c
cranberry juice cocktail
1/2 c
cherry juice
1 c
whipped cream
12 large
pitted fresh cherries

Directions Step-By-Step

1
Generously grease 6 4-inch mini fluted Bundt pans or mini decorative cake pans. Preheat oven to 400 degrees.
2
In a large bowl, dissolve the yeast from the roll mix in the warm water. Stir in 1/3 cup sugar and the butter. Stir in the flour from the roll mix. Beat the eggs in 1 at a time, beating well after each addition. Cover and let rise for 1 hour in a warm place. Dough should be about doubled in size.
3
Spoon the dough into the prepared pans, divided equally between them. Let rise 30 minutes in a warm place, until almost doubled in size.
4
Bake at 400 degrees for 15-20 minutes until a wooden toothpick inserted in the center of the breads comes out clean. Cool in pan 10 minutes.
5
While breads are baking, make syrup: Place cranberry juice cocktail, cherry juice, and 1 cup sugar in medium saucepan over medium heat. Cook, stirring constantly, until sugar is dissolved completely. Continue to cook and stir for 1 minute, then remove from heat and cool to lukewarm.
6
Place a wire rack over a jelly roll pan or other shallow baking dish. Turn breads out onto wire rack. Prick all over with a fork. Slowly spoon the syrup over the breads so they soak it up.
7
Place breads on serving plate and chill, covered, for at least 30 minutes. To serve, garnish with whipped cream and cherries.

About this Recipe

Course/Dish: Other Breakfast