Cranberry-Orange Bread Pudding

Directions

Preheat oven to 350℉ (180℃). Grease shallow 2½ quart casserole.

Cut bread diagonally into ½ inch thick slices.

Lightly butter 1 side of each bread slice.

Arrange bread, butter side up, in prepared casserole, overlapping slices slightly.

In bowl, whisk eggs, half-and-half, liqueur, and ½ cup of the sugar until 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 ¼ cup sugar.

Bake for 45 to 50 minutes.