This Cape Cod Cranberry Bread Bake is a stunning holiday dessert that transforms simple French bread into a rich, custard-soaked treat. The combination of sweet orange segments and tart cranberries simmered in a syrup creates a vibrant fruit compote that layers beautifully with the creamy egg mixture. Infused with Grand Marnier and vanilla, the bake offers a sophisticated flavor profile that is both comforting and elegant. It has a tender, pudding-like texture with a slight crunch from the bread edges. Perfect for Thanksgiving or Christmas brunch, this dish serves eight and is sure to impress guests. It’s an excellent way to use up stale bread while delivering a memorable, festive experience.
Cape Cod Cranberry Bread Bake
Description
This Cape Cod Cranberry Bread Bake is a stunning holiday dessert that transforms simple French bread into a rich, custard-soaked treat. The combination of sweet orange segments and tart cranberries simmered in a syrup creates a vibrant fruit compote that layers beautifully with the creamy egg mixture. Infused with Grand Marnier and vanilla, the bake offers a sophisticated flavor profile that is both comforting and elegant. It has a tender, pudding-like texture with a slight crunch from the bread edges. Perfect for Thanksgiving or Christmas brunch, this dish serves eight and is sure to impress guests. It's an excellent way to use up stale bread while delivering a memorable, festive experience.Ingredients
Directions
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Preheat the oven to 325°F (163°C).
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Finely grate the peel from the orange, then remove the skin and membranes to section the orange, cutting each section into thin slices.
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Trim the crusts from the French bread and cut it into 1/2-inch thick slices.
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In a medium saucepan, combine the orange peel, orange slices, cranberries, 1 1/2 cups of sugar, and the water.
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Heat the mixture to a boil, then reduce the heat and cover.
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Simmer for 10 minutes.
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Remove the cover and continue to cook until the mixture is slightly thickened, about 5 minutes more.
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Remove the cranberry mixture from the heat and set aside.
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In a large bowl, beat the eggs with the ground cinnamon until light and fluffy.
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Beat in the remaining 3/4 cup sugar, milk, cream, Grand Marnier, and vanilla until well combined.
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Butter a 2-quart soufflé dish or baking dish.
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Place a layer of bread slices over the bottom of the dish.
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Ladle enough egg mixture over the bread to cover it completely.
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Spoon one-third of the cranberry mixture over the egg-soaked bread.
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Repeat the layers two more times: bread, egg mixture, and cranberry mixture.
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Ensure all the egg mixture is used before spooning the final third of the cranberry mixture on top.
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Bake until the custard is firm and the top is golden, about 1 hour.
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Serve slightly warm or at room temperature, accompanied by whipped heavy cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 235kcal
- % Daily Value *
- Total Fat 6.1g10%
- Saturated Fat 3.3g17%
- Cholesterol 5.1mg2%
- Sodium 133mg6%
- Total Carbohydrate 41.9g14%
- Dietary Fiber 2.8g12%
- Sugars 27.3g
- Protein 3.8g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
