Cranberry Orange Bread Pudding

This delicious bread pudding is a great dessert choice for Thanksgiving or Christmas dinner.

Ingredients:

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

Preparation:

• Butter a 9-inch square or 11x7-inch baking dish. 
• Heat oven to 350°. 
• In a large bowl, combine torn bread, cranberries, orange zest, and juice. 
• In another bowl, whisk together the vanilla, butter, half-ahd-half, and eggs. 
• Pour over the bread; stir in sugar. 
• Let bread soak for about 5 minutes. 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.
• Bake for 45 to 55 minutes, or until set.
• Serve with vanilla sauce, an orange custard sauce, or a little heavy cream.

Note:

Pudding most often refers to a dessert, but it can also be a savory dish.

       In the United States, pudding characteristically denotes a sweet milk-based dessert similar in consistency to egg-based custards, though it may also refer to other types such as bread and rice pudding.

      The word pudding is believed to come from the French boudin, originally from the Latin botellus, meaning "small sausage," referring to encased meats used in Medieval European puddings