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Fresh/Frozen Cranberries
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CRANBERRY WALNUT BREAD PUDDING with GRAND MARNIER SAUCE
2 cups (8 oz. by weight) CAPE BLANCO CRANBERRIES
2/3 cup walnut pieces
¾ cup orange marmalade
¼ cup sugar
1 tablespoon Grand Marnier
4-5 tablespoons butter, softened
8-10 slices white bread
Combine the CAPE BLANCO CRANBERRIES, walnuts, marmalade, sugar and Grand Marnier and chop fine in food processor. Spread mixture in a buttered 8-inch square pan. Spread the bread with butter and place buttered side down in layers over the mixture.
1 cup sugar
2 tablespoons Grand Marnier
1 cup milk
1 cup heavy cream
½ cup orange juice
2 teaspoons vanilla
4 large eggs, slightly beaten
Combine sugar, Grand Marnier, milk, cream, orange juice, vanilla and eggs. Ladle mixture over the bread and let stand, covered, at room temperature for l hour. Put the baking pan in a larger pan and fill halfway with water. Bake in middle of oven at 350 degrees for about 45 minutes.
GRAND MARNIER SAUCE
1 tablespoon cornstarch
2 tablespoons lemon juice
1 tablespoon water
½ cup sugar
Grated peel of orange
1 tablespoon butter
1 cup orange juice
1 egg yolk, beaten
4 tablespoons Grand Marnier
Mix cornstarch, lemon juice and water until dissolved. Bring sugar, orange peel, butter and orange juice to a boil and add cornstarch mixture. Simmer 3-4 minutes. Add small amount of hot liquid to egg yolk, then beat the egg yolk into the sauce. Cook, stirring for 2 minutes. Remove from heat and stir in Grand Marnier. Serve warm over bread pudding. Garnish with whipped cream and orange peel.
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