Cinnamon sourdough soaked in a rich vanilla, cinnamon horchata milk and cream custard with reduced apple cider, then baked until golden. Serves 2.
Prep takes 15 minutes, plus time to dry the bread. Chill for 2 hours, then bake for 30 to 35 minutes.

Ingredients

• Half a Sourdough Haven Mini Brown Sugar Cinnamon Sourdough (about 200g), cut into 1 inch cubes
• 1 cup Walnut Creek Apple Cider
• 2 Holistic Acres Non-GMO Free Range Eggs
• ¼ cup Crystal Springs Vanilla Cinnamon Horchata Milk
• ¼ cup Crystal Springs Heavy Cream, plus more to whip for serving
• 2 tablespoons light brown sugar
• ½ tablespoon pure vanilla extract
• Minerva Dairy Unsalted Butter, for the pan
• Confectioners sugar, for topping
• Maple Valley Farm Maple Syrup, for topping
• Sunny Slope Honey Crisp Apple Sauce, on the side

You’ll also need a 6 inch cake pan, a small saucepan, a mixing bowl, a whisk, and foil. Set a baking sheet under the pan to catch any leaks.

Instructions

1. Simmer the cider in the saucepan until it reduces to about ¼ cup, 15 to 20 minutes. Let it cool.
2. Spread the sourdough cubes on a baking sheet. Let them dry out for an hour, or toast them in a 300°F oven for about 10 minutes.
3. Grease the cake pan with butter and pack in the bread cubes.
4. Whisk the eggs, milk, cream, cooled cider, vanilla, and brown sugar until smooth. Pour it over the bread and press down gently so it soaks in.
5. Cover the pan with foil and refrigerate for at least 2 hours, or overnight.
6. Heat the oven to 350°F. Bake for 30 to 35 minutes, until golden and set in the middle.
7. While it bakes, whip a little extra heavy cream to soft peaks.
8. Lift the casserole out of the pan and onto a plate. Dust it with confectioners sugar and serve with maple syrup, whipped cream, and apple sauce on the side.

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Adapted from a recipe by Michelle Williams at Coffee and Champagne.