Cape Cod Cranberry Bread Bake
1 Orange;large, seedless
2 c Cranberries;picked over
2 1/4 c Sugar
1/3 c -Water
2 Eggs, large
1 pn Cinnamon;ground
1 1/2 c Milk
1/2 c Heavy cream
3 tb Grand Marnier liqueur
1 ts 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 325 degrees F. 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 souffle dish. Using a ladle, add enough
egg mixture to cover the bread. Spoon one third of all 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.