Cranberry Orange Bread Pudding

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 10
• 6 extra large eggs
• 1 1/2 cups sugar
• 2 1/2 cups heavy cream
• 1/2 cup milk
• 1/4 cup butter, melted (no substitutions)
• 1 teaspoon vanilla
• 3/4 teaspoon cinnamon
• 2 teaspoons orange zest
• 1/2 cup orange juice concentrate, non diluted
• 1/4 teaspoon salt
• 1 1/2 loaves kings hawaiian bread, all crusts removed and cut into 1/2 inch cubes (24 ounces, i just tear it into small pieces after i take the crusts off it makes for much less work)
• 1 1/2 cups coarsely chopped cranberries
• 5 tablespoons orange marmalade

Recipe

• 1 in large bowl,whisk eggs, add sugar and beat well.
• 2 add the milk and cream, melted butter, vanilla, o.j.,,orange zest, cinnamon and salt and whisk until well blended add bread cubes and stir extremely well with a spoon.
• 3 cover with plastic wrap and put into the fridge.
• 4 after it has soaked 1 1/2 hours, remove from fridge, stir it well, re-cover it and put it back, letting it soak for another hour and a half.
• 5 spray a 13 x 9 inch pan with cooking spray.
• 6 take pudding out of the fridge, stir vigorously.
• 7 add cranberries and stir, mixing well.
• 8 pour half of the pudding into the prepared pan.
• 9 with a spoon, put globs of the marmalade in rows up and down the pudding. (if you like marmalade, feel free to put extra; if you don' like it at all, feel free to omit it).
• 10 carefully spoon rest of pudding into pan; it will be very full so be careful.
• 11 bake in a preheated 325 degree oven for approximately 50 minutes.
• 12 test for doneness by inserting a knife into the center of the pudding. if, when pulled out, there is no liquidy custard clinging to it, it is done.
• 13 serve slightly warm or cold. we like it better after it has been refrigerated for a few hours-- texture is just better when it is cold.