Yield: 12 servings
- 2 tablespoons butter
- 2 cups diced Granny Smith apple (about 2 apples)
- 1/4 teaspoon ground cinnamon
- Dash of ground cloves
- 1/4 cup packed brown sugar, divided
- 1 pound dinner rolls, quartered
- Cooking spray
- 1/2 cup sweetened dried cranberries
- 1 1/4 cups apple juice
- 1 1/4 cups 1% low-fat milk
- 3/4 cup whole-berry cranberry sauce
- 1/2 teaspoon grated lemon rind
- 1/4 teaspoon ground nutmeg
- 6 large eggs, lightly beaten
- 1/4 cup sliced almonds, toasted
Preheat oven to 250°.
Melt butter in a large nonstick skillet over medium heat. Add apple, cinnamon, and cloves to pan; cook 10 minutes or until lightly browned, stirring frequently. Stir in 2 tablespoons brown sugar; cook 2 minutes or until sugar melts. Remove from heat.
Place quartered rolls on a jelly-roll pan; bake at 250° for 15 minutes. Arrange rolls in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cranberries evenly over rolls; top with apple mixture. Combine apple juice and the next 5 ingredients (through eggs) in a large bowl, stirring with a whisk. Pour egg mixture over roll mixture; sprinkle with remaining 2 tablespoons sugar. Cover and refrigerate overnight.
Preheat oven to 350°.
Uncover dish, and sprinkle with almonds. Bake at 350° for 55 minutes or until golden.
Cooking Light, November 2007