Cranberry Bread Pudding

• 16 slices bread, crusts removed, cubed
• 1-1/2 cups fresh or frozen cranberries, thawed
• 1 tablespoon grated orange zest
• 1/4 cup butter, melted
• 6 large eggs
• 4 cups whole milk
• 3/4 cup plus 1 tablespoon sugar, divided
• 1 teaspoon vanilla extract
• 3 large egg yolks
• 1/4 cup sugar
• 1 cup heavy whipping cream
• 1 orange peel strip (1/4 inch)
• 1/2 teaspoon orange extract

1. In a greased 13x9-in. baking dish, layer half of the bread cubes, cranberries and orange zest. Repeat layers. Drizzle with butter.
2. 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.
3. Bake, uncovered, at 375u0b0 for 65-75 minutes or until a knife inserted in the center comes out clean.
4. For sauce, in a small heavy saucepan, whisk egg yolks and sugar. Stir in cream and orange peel. 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 160u0b0, stirring constantly but gently. Do not allow to boil. Immediately transfer to a bowl.
5. Place bowl in an ice-water bath for a few minutes, stirring occasionally. Stir in extract. Discard orange peel. Refrigerate until chilled. Serve with bread pudding.

bread, frozen cranberries, orange zest, butter, eggs, milk, sugar, vanilla, egg yolks, sugar, heavy whipping cream, orange extract

Taken from www.tasteofhome.com/recipes/cranberry-bread-pudding/ (may not work)