Cranberry-Orange Bread Pudding

• 1 loaf french bread
• 1/4 cup butter softened
• 4 large eggs
• 2 1/2 cups light cream (half&half)
• 13 cup liqueur triple sec, grand marnier, cointreau or other orange flavor
• 3/4 cup sugar
• 1 cup cranberries

1. Preheat oven to 350F (180C).
2. Grease shallow 2 1/2 quart casserole.
3. Cut bread diagonally into 1/2 inch thick slices.
4. Lightly butter 1 side of each bread slice.
5. Arrange bread, butter side up, in prepared casserole, overlapping slices slightly.
6. In bowl, whisk eggs, half-and-half, liqueur, and 1/2 cup of the sugar until combined.
7. Gradually pour egg mixture over bread slices in casserole.
8. Let stand for at least 20 minutes (or cover and refrigerate mixture for up to 2 hours).
9. With a fork, gently press bread into egg mixture.
10. Sprinkle bread mixture with cranberries, and then with remaining 1/4 cup sugar.
11. Bake for 45 to 50 minutes.

bread, butter, eggs, light cream, liqueur triple, sugar, cranberries

Taken from recipeland.com/recipe/v/cranberry-orange-bread-pudding-43660 (may not work)