- 16 slices bread, crust removed, cubed
- 1 1/2 cups fresh or thawed frozen cranberries
- 1 tablespoon grated orange peel
- 1/4 cup butter or margarine, melted
- 6 eggs
- 4 cups milk
- 13 tablespoons sugar, divided
- 1 teaspoon vanilla extract
- ORANGE CUSTARD SAUCE:
- 3 egg yolks
- 1/4 cup sugar
- 1 cup whipping cream
- 1 orange peel strip (1/4 inch)
- 1/2 teaspoon orange extract
- In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the bread cubes, cranberries and orange peel. Repeat layers. Drizzle with butter. In a large mixing bowl, beat the eggs, milk 3/4 cup sugar and vanilla; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar. Bake, uncovered, at 375 degrees F for 65-75 minutes or until a knife inserted near the center comes out clean.
- For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture reaches 160 degrees F and coats the back of a metal spoon. Remove from the heat; discard orange peel. Stir in extract. Cover and refrigerate until chilled. Serve with bread pudding.