Chef Randy Mikulas
The Broadmoor, Colorado Springs, Colo.
Yield: 8 servings
French bread 1 loaf
Dried cranberries 1 cup
Water as needed
Eggs 7
Sugar 3/4 cup
Vanilla 2 Tbsp.
Cinnamon 1 Tbsp.
Salt 1/2 tsp.
Milk 2 qt.
White chocolate, chopped 10 oz.
Cut bread into 1-in. slices. Steep cranberries in boiling water until softened; drain and pat dry.
Combine eggs, sugar, vanilla, cinnamon and salt. Scald milk. Add chocolate to milk; stir until melted. Slowly whisk milk mixture into egg mixture; set aside.
Layer 8 (8-oz.) greased soup cups with slices of bread and cranberries. Divide egg mixture evenly among cups. Let stand 10 minutes to allow bread to absorb custard.
Place cups into shallow roasting pan(s); add hot water to roasting pan to come about halfway up sides of cups; place in 330F oven. Bake until softly set, about 1 hour. Remove cups from roasting pans and let cool.