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:
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.
Serves 6 to 8.
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