Spiced Cranberry Bread Puddings

Ingredients

• 0.3 cup apricot preserves 
• 0.3 teaspoon kosher salt 
• 12 ounces cranberries frozen
• 0.5 cup cranberry juice cocktail concentrate frozen organic thawed
• 4 large eggs 
• 1 tablespoon orange liqueur 
• 6 servings ground cinnamon 
• 2 cups cup heavy whipping cream 
• 6 servings nutmeg freshly grated
• 0.5 cup orange juice 
• 1 cup sugar divided
• 1 teaspoon vanilla extract 
• 12 slices sandwich bread white

Equipment

• bowl
• frying pan
• baking paper
• oven
• knife
• whisk
• sieve
• ramekin
• baking pan

Directions

1. Bring 1/2 cup sugar, cranberry juiceconcentrate, orange juice, and gratedorange peel to boil in heavy largesaucepan, stirring until sugar dissolves.
2. Mix in cranberries; return to simmer.Reduce heat to medium-low; gently simmer3 minutes (cranberries should not break).
3. Pour cranberry mixture into strainer setover bowl and drain. Return syrup to samepan. Boil until very thick and reducedto generous 1/2 cup, about 7 minutes.Fold berries into syrup. Cool to roomtemperature. DO AHEAD: Can be made 4days ahead. Cover and chill. Bring to roomtemperature before using.
4. Spray six 1- to 1 1/4-cup ramekins withnonstick spray. Line bottom of eachwith round of parchment paper.
5. Cut roundfrom each bread slice to fit bottom oframekin.
6. Spread each bread round with1 teaspoon preserves, then sprinklewith cinnamon and grating of nutmeg.
7. Spoon 1 tablespoon cranberries(with as little syrup as possible) into eachramekin. Top with 1 bread round, preservesside down. Repeat 1 time with berries andbread rounds. Reserve berry syrup.
8. Whisk eggs, liqueur, vanilla, salt,and remaining 1/2 cup sugar in mediumbowl until well blended.
9. Add cream andstir until sugar dissolves.
10. Pour custard, 1/4cup at a time, over bread in each ramekin(generous 1/2 cup in each).
11. Let stand at least15 minutes and up to 1 hour, occasionallypressing bread to submerge.
12. Preheat oven to 350°F.
13. Place puddingsin 13x9x2-inch metal baking pan.
14. Addenough lukewarm water to pan to comehalfway up sides of ramekins.
15. Bake untilpuffed and firm to touch, about 45 minutes.
16. Remove from water.
17. Let cool 10 minutes.Using small sharp knife, cut around each.Turn out onto plate; peel off paper. Spoonsome reserved syrup over.
18. Serve warm.