Ingredients
16 slices bread, crusts removed, cubed1-1/2 cups fresh or frozen cranberries, thawed1 tablespoon grated orange zest1/4 cup butter, melted6 large eggs4 cups whole milk3/4 cup plus 1 tablespoon sugar, divided1 teaspoon vanilla extractORANGE CUSTARD SAUCE:3 large egg yolks1/4 cup sugar1 cup heavy whipping cream1 orange zest strip (1/4 inch)1/2 teaspoon orange extract
Preparation
Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter.
In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.
Bake, uncovered, for 65-75 minutes or until a knife inserted in the center comes out clean.
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.
Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange zest. Refrigerate until chilled. Serve with bread pudding.
