Delicious bread pudding, studded with fresh cranberries and flavoured with orange marmalade. Alternately, you could use a bit of orange juice and zest to flavour the custard.
Cut bread in to cubes and place in a large bowl. In a medium bowl, whisk together the half & half, cream, vanilla, eggs and sugar. Pour over cubed bread. Allow to stand at least 30 minutes and up to an hour, stirring a couple times while it stands.
Preheat oven to 350F Prepare individual serving dish (or one 8-9-inch-ish large dish) by greasing and placing on a baking sheet (to catch any boil overs).
Add cranberries and marmalade to bread/cream mixture and stir well to combine. Using a slotted spoon, spoon bread in to serving dish (or dishes). (*I like to extend the bread above the edge of the dish, as I like the crispy bits at the top in addition to the creamy bottom.) Pour remaining liquid over-top, allowing at least 1/4-1/3 inch at the top of the dish.
Bake in pre-heated oven for 50-60 minutes or until a knife inserted comes out clean (*check at the 40 minute mark and cover loosely with aluminum foil if tops are already golden enough).
Meanwhile, prepare Butter Sauce by combining all ingredients except the vanilla in a small saucepan. Cook, stirring regularly, over medium heat until mixture comes to a boil, about 5 minutes. Stir in vanilla. Serve warm.
Serve with warm Butter Sauce.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!