For the Pudding
- 1-2 tablespoons butter, softened for greasing pan
- 1 loaf Texas Toast or day-old bread
- 1 1/2 cups fresh cranberries
- 6 Eggs
- 3/4 cup granulated sugar
- 3 1/2 cups milk, 2%
- 1 teaspoon freshly grated orange zest
- 1/4 cup fresh orange juice
- 1/4 cup butter, unsalted - melted and slightly cooled
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon ground cinnamon
- 1 1/2 tablespoons coarse granulated sugar, optional topping
For the Orange Custard Sauce
- 3 egg yolks
- 1/4 cup granulated sugar
- 1 cup milk, half and half
- 1/2 teaspoon freshly grated orange zest
*These values are approximate. Per serving, based on a 2,000 Calorie diet.
To prepare the pudding, cut the bread into bite-sized cubes. If the bread is soft and fresh, place the cubes onto a half sheet pan, and let it stand at room temperature overnight to dry out before proceeding with the recipe. If using day old bread, proceed immediately with the rest of the recipe.
Preheat the oven to 375° F. Grease a 13” x 9” x 2” baking dish with 1 to 2 tablespoons softened butter. Place the bread cubes into prepared baking pan. Scatter the fresh cranberries over the bread.
Beat the eggs with the sugar, milk, orange juice, orange zest, melted butter, vanilla, and cinnamon until well blended. Pour evenly over the bread and cranberries to coat. Sprinkle with the coarse sugar, if desired. Bake for 60 to 65 minutes or until the custard is set and the edges of the bread are browned.
While the bread pudding is baking, prepare the custard sauce by whisking the egg yolks together with the sugar in a small saucepan until it has lightened to a pale yellow color; about 2 minutes. Stir the half and half into the mixture until combined. Cook over low heat, stirring constantly, for 15 to 20 minutes or until the sauce thickens enough to coat a spoon. Stir the orange zest into the custard sauce.
Serve Cranberry Orange Bread Pudding with warm custard sauce over top.