Best Cranberry Orange Bread Pudding

This comes from About.com Southern Food. Put here for safe keeping.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 5 -6  cups  torn  brioche bread (about 8 ounces) or 5 -6  cups  rolls (about 8 ounces)
• 1⁄2 cup  dried cranberries, coarsley chopped
• 2  oranges, juice and finely grated zest (about 1/2 cup juice and 2 teaspoons zest)
• 2  teaspoons vanilla
• 4  tablespoons butter, melted
• 3  cups half-and-half, heated until hot but not boiling
• 4  large eggs
• 1  cup granulated sugar

Directions

1. Butter a 9" square pan or 11 x 7 " baking dish.
2. Heat oven to 350*.
3. In a large bowl, combine torn bread, cranberries, orange zest, and juice.
4. In another bowl, whisk together the vanilla, butter, half-and-half, and eggs.
5. Pour over the bread; stir in the sugar.
6. Let bread soak for about 5 minutes.
7. Pour into prepared baking dish; place in a larger pan and place on rack in oven. Pour very hot water into the larger pan, to a depth of about 1/2 inch.
8. Bake for 45 to 55 minutes or until set.
9. Serve with vanilla sauce, an orange custard sauce, or a little heavy cream.
10. ENJOY!