Cinnamon-Cranberry Bread Pudding

• 8 slices of cinnamon-cranberry bread, cut into quarters
• 3 eggs
• 1/3 c. orange juice
• 2/3 c. heavy cream
• 2 T. granulated sugar
• 1/2 tsp. ground cinnamon

Preheat the oven to 400º F.

In a round casserole dish sprayed with nonstick spray, arrange the pieces of bread around the edges of the dish in layers, forming a flower pattern. Set aside.

Combine the eggs, orange juice, and heavy cream in a small bowl. Whisk thoroughly to form a custard-like mixture. Pour evenly over the bread in the round casserole dish. Combine the sugar and ground cinnamon and sprinkle evenly over the top of the bread.

Bake, uncovered, in the preheated oven for 30-40 minutes or until the top of the bread is golden and the egg-coated bread has set. Serve warm with maple syrup.

• Yields: 4 servings
• Preparation Time: 45 minutes