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Prep Time: 35 Minutes Cook Time: 65 Minutes |
Ready In: 100 Minutes Servings: 12 |
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This down-home dessert takes on a touch of elegance when I serve it warm and drizzled with a thin orange custard sauce, relates Margery Richmond of Fort Collins, Colorado. It's so pretty that I often make it for dinner guests using either fresh or frozen cranberries. Ingredients:
16 slices bread, crusts removed and cubed |
1-1/2 cups fresh or frozen cranberries, thawed |
1 tablespoon grated orange peel |
1/4 cup butter, melted |
6 eggs |
4 cups milk |
3/4 cup plus 1 tablespoon sugar, divided |
1 teaspoon vanilla extract |
orange custard sauce: |
3 egg yolks |
1/4 cup sugar |
1 cup heavy whipping cream |
1 orange peel strip (1/4 inch) |
1/2 teaspoon orange extract |
Directions:
1. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, cranberries and orange peel. 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 375° for 65-75 minutes or until a knife inserted near the center comes out clean.
4. For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat; discard orange peel. Stir in extract. Refrigerate until chilled. Serve with bread pudding. Yield: 12 servings.
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