Pistachio Cranberry Bread Pudding

• 1/2 loaves Crusty Stale French Bread
• 2 cups 2% Milk
• 1/4 cups Roasted Pistachios, Chopped
• 1/8 cups Dried Cranberries
• 2 teaspoons Pasolivo Citrus Olive Oil
• 2 whole Eggs, Beaten
• 1/2 cups Granulated Sugar
• 1/2 teaspoons Vanilla
• 1 teaspoon Fresh Orange Zest

1. Cut up bread in rough 1" chunks, let dry out on the counter, then soak 1 hour in milk.
2. Preheat oven to 325u0b0F. Butter the inside of a 6 1/2" x 6 1/2" square baking dish.
3. Chop pistachios. Soak cranberries in citrus olive oil (substitute orange juice).
4. Beat eggs, sugar, vanilla and orange zest in a small bowl. Fold into the milk and bread mixture to thoroughly incorporate the egg mixture and milk. Add cranberries and pistachios, stir. Pour into the buttered dish. Bake in the oven for about an hour until browned and crusty on top and set in the middle. Use the toothpick test to make sure it is cooked all the way through.
5. Serving suggestion: whipped cream is always a favorite, or try drizzling a mixture of Tawny Port, honey and a bit of butter warmed up in the microwave for about 30 seconds.
6. Note: Pasolivo Citrus Olive Oil is produced in California.

crusty, milk, ubc, cranberries, olive oil, eggs, sugar, vanilla, fresh orange zest

Taken from tastykitchen.com/recipes/desserts/pistachio-cranberry-bread-pudding/ (may not work)