Cranberry Bread Pudding

Cranberry Bread Pudding

5 T. butter, softened

8 slices of raisin cinnamon swirl bread

1/2 C. dried cranberries

2 C. heavy cream

2 C. whole milk

1 C. granulated sugar

1 t. grated orange zest

8 large eggs

1 t. vanilla

With one tablespoon of butter grease a 13-by-9-by-2-inch glass baking dish. With remaining butter spread one side of each bread slice. In prepared dish arrange bread slices buttered side up overlapping in two rows. Scatter cranberries on top.

In medium saucepan, heat cream, milk, sugar and zest to just under a simmer, stirring to dissolve sugar. Do not let boil. In large bowl, whisk eggs and vanilla. Add cream mixture, whisking. Pour over bread, let stand 30 minutes, occasionally pressing down bread with spatula to absorb liquid. Heat oven to 350 degrees, set baking dish in large roasting pan or cake pan and place in oven.

To roasting pan add boiling water to come up halfway of sides of dish. Cover dish with foil. Bake 45 minutes, uncover, bake 15 minutes until knife inserted in center comes out clean. Transfer pan to rack to cool. Serve warm with whipped cream flavored with orange liqueur or rum.