Creamy Cranberry Bread Pudding

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 8 ounces bread (bakery challah or brioche)
• 2 cups half-and-half
• 2 cups heavy cream
• 1 pinch salt
• 1 vanilla bean, split lengthwise
• 6 eggs
• 1 cup sugar
• 1/2 cup orange juice
• 1 cup dried cranberries
• powdered sugar, for dusting

Recipe

• 1 preheat oven to 350 degrees f.
• 2 cut the crusts off the bread and cut into 1 inch cubes. you should have about 3 1/2 cups of cubes.
• 3 arrange bread cubes on a baking sheet and toast in the oven till light golden brown, about 10 minutes.
• 4 let bread cubes cool but leave oven on.
• 5 over medium heat in a saucepan heat the half and half, cream, salt and vanilla bean, stirring occasionally.
• 6 when it reaches a fast simmer(don't let it boil), turn off the heat.
• 7 set the mixture aside for 10-15 minutes for the vanilla to infuse.
• 8 in a large mixing bowl, whisk the eggs and sugar together.
• 9 whisking constantly, gradually add the hot cream mixture.
• 10 strain this into another large bowl, to smooth the mixture and to get rid of the vanilla bean.
• 11 add the bread cubes, toss well, and let soak until absorbed. fold the mixture occasionally to ensure even soaking.
• 12 in a small saucepan, bring the orange juice to a simmer. add the cranberries and simmer until plumped and softened, about 5 minutes.
• 13 drain cranberries and set aside.
• 14 divide the cranberries into 6 ramekins, custard cups or dessert cups, or just on the bottom of a deep baking dish, reserving enough cranberries to sprinkle on top of pudding.
• 15 next add the soaked bread and then any remaining custard in the bowl over the bread.
• 16 sprinkle with remaining cranberries.
• 17 arrange the 6 little puddings or the one large one in a hot water bath.
• 18 bake until just set and golden brown on top, about 30 minutes for the little puddings, and 40-45 for the large one.
• 19 serve warm or chilled, dusted with powdered sugar!