Cranberry Bread Pudding Recipe

Directions:

1. In a greased 13-in. x 9-in. baking dish, layer half of the bread cubes, cranberries and orange peel. Repeat layers. Drizzle with butter.
2. In a large bowl, beat the eggs, milk, 3/4 cup sugar and vanilla until blended; pour over bread mixture. Let stand for 15-30 minutes. Sprinkle with remaining sugar.
3. Bake, uncovered, at 375° for 65-75 minutes or until a knife inserted near the center comes out clean.
4. For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture is thickened and coats the back of a spoon. Remove from the heat; discard orange peel. Stir in extract. Refrigerate until chilled. Serve with bread pudding. Yield: 12 servings.