14 ounces (approximately 7 large) stale croissants, cut into 1-inch cubes and lightly toasted
1 cup dried, sweetened cranberries
4 large eggs, lightly beaten
3 cups half-and-half
1/2 cup packed light brown sugar
1/4 cup butter, melted and cooled
1/4 teaspoon salt
1-1/2 teaspoons cinnamon
3/4 teaspoons ground ginger
3/8 teaspoons allspice or ground cloves
3/8 teaspoons nutmeg
1 tablespoon vanilla
1 tablespoon freshly grated orange zest
1/3 cup freshly squeezed orange juice
Topping:
1/4 cup light brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon allspice or ground cloves
1/8 teaspoon ground nutmeg
Orange Sauce:
1/4 cup butter
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon salt
1 cup water
1 tablespoon freshly grated orange zest
1/2 cup freshly squeezed orange juice
1 teaspoon vanilla
- Preheat the oven to 350 degrees.
- Generously grease a 2 1/2-quart (9x11 x3-inch) baking dish.
- Arrange half of croissants pieces on bottom of prepared dish
- Sprinkle with cranberries, then cover with remaining croissants. Set aside.
- Combine eggs, half-and-half, 1/2 cup brown sugar, melted butter, salt, spices, vanilla, orange zest and juice in a blender container
- Pulse until well combined. Pour mixture over cubed croissants, pressing down with back of large spoon to moisten.
- Allow to sit for 30 minutes.
- To make topping, combine 1/4 cup brown sugar and spices in a small bowl; sprinkle on top of croissant mixture.
- Place dish in a large roasting pan; transfer pan to middle shelf of the oven.
- Pour hot water into roasting pan until it comes halfway up the sides of dish.
- Bake until the custard is softly set, about 55 minutes.
- While pudding bakes, prepare Orange Sauce:
- Combine butter, 1 cup brown sugar, flour, salt, water, zest, juice and vanilla in a heavy 2-quart saucepan Cook over medium heat until mixture thickens and looks syrupy.
- Allow pudding to cool about 20 minutes before serving.
- Pass the sauce separately in a sauce boat.
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