Name: Cranberry Bread Pudding
Prep time: 15 min
Total time: 2 h 20 min
Yield: 8 serving(s)
Ingredients: 1 lb. loaf challah or brioche bread, cut into 1" cubes (about 10 c.); 2 large eggs; 3 large egg yolks; 2/3 c. (145 g.) packed dark brown sugar; Zest of 1/2 navel orange; 1 tsp. almond extract; 1/2 tsp. ground cloves; 1/2 tsp. kosher salt; 1/4 tsp. ground nutmeg; 2 c. heavy cream; 2 c. whole milk; 1 1/4 c. frozen cranberries; 1 c. (115 g.) confectioners’ sugar; 4 tbsp. unsalted butter, melted; Zest of 1/2 navel orange; 2 tbsp. Grand Marnier or orange juice

Step 1Preheat oven to 200º and arrange bread in a single layer between 2 rimmed baking sheets. Bake bread, turning sheets halfway through, until dry, about 20 minutes. Let cool.

Step 2In a large bowl, whisk eggs, egg yolks, brown sugar, orange zest, almond extract, cloves, salt, and nutmeg. Whisk in cream and milk. Add bread and toss to coat, then press down on bread with a spoon to submerge. Let sit 15 minutes.

Step 3Stir in cranberries, then transfer bread mixture to a 13"x9" baking dish. Bake pudding until set, 45 to 50 minutes.

Step 4Transfer pan to a wire rack and let cool until pudding is just slightly warm, about 40 minutes.