| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Breads, Desserts |
12 |
Servings |
INGREDIENTS
| 1 |
|
Loaf French bread (about 8 |
|
|
Oz.) |
| 1/4 |
c |
(1/2 stick) butter or |
|
|
Margarine, softened |
| 4 |
|
Eggs |
| 2 1/2 |
c |
Half-and-half |
| 1/3 |
c |
Orange flavor liqueur or |
|
|
Orange juice |
| 3/4 |
c |
Sugar |
| 1 |
c |
Cranberries |
INSTRUCTIONS
1. Preheat oven to 350F. Grease shallow 2 1/2 quart casserole. Cut
bread diagonally into 1/2 inch thick slices. Lightly butter 1 side
of each bread slice. Arrange bread, butter side up, in prepared
casserole, overlapping slices slightly. 2. In bowl, whisk eggs,
half-and-half, liqueur, and 1/2 cup of the sugar
until well combined. Gradually pour egg mixture over bread slices in
casserole. Let stand for at least 20 minutes (or cover and
refrigerate mixture for up to 2 hours). With a fork, gently press
bread into egg mixture. Sprinkle bread mixture with cranberries,
and then with remaining 1/4 cup sugar. 3. Bake for 45-50 minutes, or
until pudding is browned and puffy and
knife inserted in center comes out clean.
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