Best Cranberry Orange Bread Pudding - cooking recipe

Ingredients

5 -6 cups torn brioche bread (about 8 ounces) or 5 -6 cups rolls (about 8 ounces)
1/2 cup dried cranberries, coarsley chopped
2 oranges, juice and finely grated zest (about 1/2 cup juice and 2 teaspoons zest)
2 teaspoons vanilla
4 tablespoons butter, melted
3 cups half-and-half, heated until hot but not boiling
4 large eggs
1 cup granulated sugar

Preparation

Butter a 9\" square pan or 11 x 7 \" baking dish.
Heat oven to 350*.
In a large bowl, combine torn bread, cranberries, orange zest, and juice.
In another bowl, whisk together the vanilla, butter, half-and-half, and eggs.
Pour over the bread; stir in the 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.
ENJOY!