Glazed Cherry Almond Brioche Bake
Featured Product
Brioche-Style Sweet Rolls A simple warm dessert bake made with diced Brioche-Style Rolls, dried cherries, and chopped almonds, drizzled with orange cream cheese glaze
Ingredients
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1 Loaf Canyon Bakehouse Brioche-Style Rolls, cubed to 1 ½ Inches
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Dried Cherries or Cranberries
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¾ C. Milk
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2 eggs
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¼ C. Maple Syrup
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1 tsp.Pumpkin Pie Spice Blend
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1 tsp. Vanilla
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Almonds, roughly chopped
Bake
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4 oz. Cream Cheese, Softened
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2 Tbsp. Fresh Orange Juice
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1 tsp. Orange Zest
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1 ½ C. Powdered Sugar
Cream Cheese Glaze
Directions
- Prepare an 8×8 baking dish with cooking spray or parchment paper. Arrange the cubed rolls, inside and sprinkle with dried fruit.
- In a large liquid measuring cup, whisk together the milk, eggs, maple syrup, spice blend, and vanilla.
- Gently pour the whisked milk and egg mixture over the quartered bread. Cover and chill for 2 hours or overnight.
- Preheat the oven to 325 degrees and sprinkle the chilled dish with chopped almonds. Bake until set and golden, about 30 minutes. Cool slightly before glazing.
- Meanwhile, beat the cream cheese and orange juice until fluffy and incorporated. Slowly add the powdered sugar and continue to mix until smooth.
- Spoon the glaze into a piping bag or the corner of a quart-sized resealable freezer bag(snip the tip).
- Pipe the glaze across the top of the baked dish.