Cape Cod Cranberry Bread Bake

Yield: 8 servings

1 orange
2 cups cranberries
2 1/4 cup sugar
1/3 cup water
2 eggs
cinnamon
1 1/2 cup milk
1/2 cup heavy cream
3 Tbsp Grand Marnier liqueur
1 tsp vanilla
8 oz French bread loaf; or Italian trimmed of crusts, cut in thin slices
heavy or whipping cream

Finely grate the peel from the orange. Remove the skin and membranes
for the orange. Section the orange and cut each section across into
thin slices. Combine the orange peel, orange slices, cranberries
1 1/2 cups sugar and the water in a medium saucepan. Heat to boiling;
reduce the heat. Simmer covered 10 minutes. Remove cover and continue
to cook until slightly thickened, about 5 minutes. Remove from
heat.

Preheat the oven to 325F. Beat the eggs with the cinnamon in a
large bowl until light. Beat in the remaining 3/4 cup sugar, the
milk and 1/2 cup cream, Grand Marnier liqueur and vanilla. Place
a layer of bread over the bottom of a buttered 2 qt soufflé dish.
Using a ladle, add enough egg mixture to cover the bread. Spoon
one third of the cranberry mixture over the top. Repeat the layers
two more times, adding all the egg mixture to the dish before
spooning on the last third of the cranberries. Bake until firm,
about 1 hour. Serve slightly warm or at room temperature with heavy
cream. SERVES:8
 

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