Best Cranberry Orange Bread Pudding

• 5 -6 cups torn brioche bread (about 8 ounces) or 5 -6 cups rolls (about 8 ounces)
• 1/2 cup dried cranberries, coarsley chopped
• 2 oranges, juice and finely grated zest (about 1/2 cup juice and 2 teaspoons zest)
• 2 teaspoons vanilla
• 4 tablespoons butter, melted
• 3 cups half-and-half, heated until hot but not boiling
• 4 large eggs
• 1 cup granulated sugar

1. Butter a 9" square pan or 11 x 7 " baking dish.
2. Heat oven to 350*.
3. In a large bowl, combine torn bread, cranberries, orange zest, and juice.
4. In another bowl, whisk together the vanilla, butter, half-and-half, and eggs.
5. Pour over the bread; stir in the sugar.
6. Let bread soak for about 5 minutes.
7. Pour into prepared baking dish; place in a larger pan and place on rack in oven. Pour very hot water into the larger pan, to a depth of about 1/2 inch.
8. Bake for 45 to 55 minutes or until set.
9. Serve with vanilla sauce, an orange custard sauce, or a little heavy cream.
10. ENJOY!

bread, dried cranberries, oranges, vanilla, butter, eggs, sugar

Taken from www.food.com/recipe/best-cranberry-orange-bread-pudding-363347 (may not work)