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ORANGE-CRANBERRY BREAD PUDDING
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| 1 loaf | brioche bread, (cut into 1-inch cubes, about 8 cups) |
| 1 stick | butter, (melted) |
| 12 ounces | fresh cranberries, (or frozen) |
| 1 cup | sugar, (divided) |
| 2 | oranges |
| 1 | cinnamon stick |
| 2 1/2 cups | whole milk |
| 5 large | egg yolks, (room temperature) |
| 2 tablespoons | orange-flavored cognac liqueur |
| 1 teaspoon | vanilla extract |
| 1/2 teaspoon | salt |
| 1/2 cup | pecans, (toasted and roughly chopped) |
| powdered sugar, (sprinkled on top to garnish) |
step-by-step directions
Preheat oven to 350ºF.
Grease an oval or 9inch x 13inch baking dish with 1 tablespoon butter. Set aside.
On 2 baking sheets, spread the bread cubes into even layers. Place in the oven to toast, about 10-12 minutes. Remove and set aside to cool. Pour the melted butter over the brioche and toss to evenly coat.
In a medium pot, add the cranberries, 1/2 cup sugar, 1/2 cup water, zest of 1 orange, and a cinnamon stick. Place over medium-high heat, and bring to a boil, stirring occasionally. Reduce heat to a simmer and cook until the cranberries are tender, about 10 minutes. Remove from heat. Transfer 1/2 cranberries to a bowl and set aside. Discard cinnamon stick.
To the pot, add the juice of 1 orange, increase heat to high and cook until the cranberries burst, about 15 minutes. Remove from heat. Using an immersion blender, blend the burst cranberries until smooth and slightly chunky. Set cranberry sauce aside.
For the Custard: meanwhile, in a large saucepan, add the milk and zest of 1 orange, and place over medium heat just until small bubbles appear around the rim, about 5 minutes. In a medium bowl, add the egg yolks and 1/2 cup sugar and whisk to combine. Add a ladle-full of scalded milk to the egg yolk mixture, whisking vigorously. Continue until half of the milk has been added. Add the yolk mixture to the saucepan along with the orange liqueur, vanilla and salt. Place over medium heat and cook, whisking constantly, until slightly thickened, about 5-7 minutes. Remove from heat and set aside.
To assemble: To the prepared baking dish, add the toasted, buttered bread cubes, reserved cranberries and pecans. Toss to combine. Pour the Custard over the bread-cranberry mixture. Press down to submerge. Cover with aluminum foil and place in the refrigerator to soak for 2 hours or up to 8 hours.
Preheat oven to 350ºF. Remove baking dish from the refrigerator and let come to room temperature while the oven preheats.
Bake for 1 hour, covered. Remove aluminum foil and continue baking for 15 minutes, until golden brown on top. Remove and let cool at least 15-20 minutes before serving. Sprinkle the top with a light dusting of powdered sugar and serve with cranberry sauce on the side.
Helpful Tip: assemble the dish and let soak in the refrigerator overnight. Let come to room temperature and bake the next day!
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