This is a wonderful holiday recipe: (Adapted from Taste of the South: Christmas Cooking Southern Style Special Issue 2007)
3 1/2 c. half and half
1 can whole berry cranberry sauce
1 3/4 c. sugar
2 T. soft butter
3 T. Grand Marnier (or orange juice)
1 1/2 T orange zest
1/2 c. dried cranberries
10 1/2 c. bread cubes (I used 2/3 a loaf of French bread mixed with 4 croissants)
Preheat oven to 350. Generously grease (I used butter flavored cooking spray) a 9x13 baking dish.
In a mixing bowl, blend all ingredients except bread and dried cranberries. Beat on medium speed until well-blended. Put bread cubes in baking dish, and pour liquid mixture evenly over top. Sprinkle with dried cranberries, and press down with your hands, so all the bread is coated. Cover with foil.
Bake for 1 hour. Turn oven up to 400, and remove foil. Bake an additional 10-15 min.
Let cool for 15 min. Drizzle with Orange Glaze.
2 c. confectioner's sugar
2 T. Grand Marnier
2-3 T. milk
Stir together until smooth. I poured the glaze into a small zip-lock bag, sealing the zipper. Cut off a tiny corner of the bag, and drizzle glaze onto cooled bread pudding.