CRANBERRY BREAD PUDDING

CRANBERRY BREAD PUDDING


16 slices bread, crust removed and cubed
1-1/2 cup fresh or frozen cranberries, thawed
1 Tbsp. grated orange peel
¼ cup butter, melted
6 eggs
4 cups milk
¾ plus 1 tbsp. sugar, divided
1 tsp. vanilla extract
ORANGE CUSTARD SAUCE
3 egg yolks
¼ cup sugar
1 cup heavy whipping cream
1 orange peel strip (1/4 inch)
½ tsp. orange extract

In a greased 13-x-9-inch baking dish, layer ½ of the bread cubes, cranberries, and orange peel. Repeat layers. Drizzle with butter.

In a large mixing bowl, beat the eggs, milk, ¾ cups sugar and vanilla until blended, pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.

Bake, uncovered, at 375^ for 65-75 minutes or until knife inserted near 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^ 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.

Yield: 12 servings.