Festive Dutch Baby with Maple Cranberry Syrup

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An oven baked, fluffy dutch baby topped with a chunky orange scented cranberry maple syrup. Perfect for holiday mornings or brunch.

Ingredients

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DUTCH BABY:

3 Eggland's Best eggs, Large

1/2 cup AP flour

1/2 cup almond milk

2 tbsp white granulated sugar

1/2 tsp sea salt

4 tbsp unsalted butter

MAPLE CRANBERRY SYRUP:

1/2 cup water

1/3 cup white granulated sugar

1/3 cup maple syrup

2 cups cranberries (whole), fresh or frozen

1/2 tsp allspice

2 tsp orange zest

DUTCH BABY

Preheat oven to 400 degrees.
Combine all ingredients, except butter, in a food processor or blender and process until smooth.
Add butter to a 9 or 10" skillet and melt in oven for 2-3 min, then remove.
Pour batter into skillet and bake for 15-20 minutes, until Dutch Baby has inflated and is golden brown around the edges.
Remove from oven, allow it to rest for a few minutes until it deflates.

MAPLE CRANBERRY SYRUP

Add water, sugar and maple syrup to a medium size sauce pan over medium-high heat and stir until sugar has melted.
Reduce heat to medium-low, and when liquid is simmering add cranberries and allspice and orange zest.
Bring to a boil, reduce to medium and simmer for 10 minutes, until syrup has thickened and most berries have burst.
Remove from heat and enjoy over Dutch Baby.

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