The Inn at Ormsby
Cups plus 4 tablespoons sugar
1/2 Tablespoons grated lemon peel
Vanilla bean, split lengthwise
Package (1 pound) fresh cranberries
Loaf (1 pound) challah bread, cut into 1/2 -inch cubes
Stick unsalted butter (melted)
1/4 Cups heavy crem
1/4 Cups milk
water, 1 cup sugar, lemon peel and vanilla to a boil, stirring
to dissolve sugar. Add cranberries and simmer one minute.
Remove from heat. Scrape vanilla seeds into cranberry mixture.
Let stand until room temperature. Preheat oven to 350 degrees.
Place challah cubes in a large bowl. Toss with 2 tablespoons
sugar, 1 teaspoon cinnamon and melted butter. Transfer to
a baking sheet and toast it in the oven for 20 minutes.
In a small bowl, stir well 2 tablespoons sugar and 1 teaspoon
cinnamon, and sprinkle the mixture in a well-greased 10
cup baking dish, coating both the bottom and sides. Transfer
the bread to the baking dish. Drain the cranberry mixture
and spread the cranberries over the bread cubes. In a large
bowl, whisk together the heavy cream, milk, eggs and 1 cup
of sugar. Pour the mixture over the bread. Cover with plastic
wrap and refridgerate overnight. Set
the baking dish in a larger pan, cover it with foil, and
add enough hot water to the larger apn to come half way
up the sides of the baking dish. Bake the bread pudding
in a preheated 350 degree oven for 1 hour, or until the
center is barely set. Remove the baking dish from the pan
carefully and let the bread pudding stand for for five minutes