Recipe of the Month: Cranberry Bread Pudding

Ingredients

Bread

• 

  1 lb. loaf challah or brioche bread, cut into 1” cubes

• 2 large eggs
• 3 large egg yolks
• 2/3 cup packed dark brown sugar
• Zest of ½ navel orange
• 1 tablespoon almond extract
• ½ tablespoon ground cloves
• ½ tablespoon kosher salt
• ¼ tablespoon ground nutmeg
• 2 cups heavy cream
• 2 cups whole milk
• 1 ¼ cups frozen cranberries

Icing

• 1 cup powdered sugar
• 4 tablespoons unsalted butter, melted
• Zest of ½ navel orange
• 2 tablespoons Grand Marnier or orange juice

Directions

Bread

1. Preheat 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.
2. In 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 the bread with a spoon to submerge. Let's sit for 15 minutes.
3. Stir in cranberries, then transfer bread mixture to a 13"x9" baking dish. Bake pudding until set, 45 to 50 minutes.
4. Transfer the pan to a wire rack and let it cool until the pudding is just slightly warm, about 40 minutes.

Icing

1. In a medium bowl, whisk powdered sugar, butter, orange zest, and Grand Marnier until smooth.
2. Drizzle icing over cooled bread pudding.