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Print this Recipe    Cranberry Bread Pudding

(serves 10)

1/2 c sugar
3 eggs, room temp
2 egg yolks, room temp
2 c milk
1 c whipping cream
1 Tbsp freshly grated orange peel
6 slices white bread, crusts trimmed, buttered on one side
1 c fresh cranberries
1/3 c water
2 Tbsp sugar

Preheat oven to 375.

Mix 1/2 c sugar, eggs, and egg yolks in large bowl to blend.
Combine milk, cream, and orange peel in large saucepan and bring
to scalding point over medium high heat, watching carefully so
mixture does not boil. Remove from heat and briskly stir 3 Tbsp
milk mixure into eggs. Pour egg mixture back into milk and blend
well.

Line bottom of 2-quart rectangular baking dish with bread, buttered
side up. Pour custard through strainer held over bread. Set baking
dish in large pan. Add enough simmering water to pan to come 3/4
up the sides of the dish. Bake 30 min--custard will be slightly
loose.

Meanwhile, combine cranberries and water in small saucepan over
medium heat and cook until berries pop and most of water evaporates,
about 5 min. Remove from heat. Add sugar and stir constantly
until dissolved.

Spread cranberry sauce gently over top of pudding. Continue baking
until tester inserted in center comes out clean, about 15 minutes.

Serve warm or cool. Suggest serving with a dollop of whipped cream.

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