Cranberry Bread Pudding

Ingredients

• 16 slices bread cubed
• 1.5 cups cranberries fresh thawed
• 1 tablespoon orange zest grated
• 0.3 cup butter melted
• 6 large eggs 
• 4 cups milk whole
• 0.8 cup sugar divided
• 1 teaspoon vanilla extract 
• 3 large egg yolk 
• 0.3 cup sugar 
• 1 cup cup heavy whipping cream 
• 1  orange zest 
• 0.5 teaspoon orange extract 

Equipment

• bowl
• sauce pan
• oven
• knife
• whisk
• baking pan
• kitchen thermometer

Directions

1. Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers.
2. Drizzle with butter.
3. In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture.
4. Let stand for 15-30 minutes.
5. Sprinkle with remaining sugar.
6. Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean.
7. For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange zest strip. Cook over low heat about 15-20 minutes or until mixture is just thick enough to coat a metal spoon and a thermometer reads at least 160°, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl.
8. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled.
9. Serve with bread pudding.