Bread Pudding:

6 c. crumbled bread (French bread or biscuits)
1 quart milk
3 eggs, slightly beaten
1 1/3 c. sugar
1 tbsp. vanilla extract
1 tsp. grated orange rind
1 c. fresh cranberries
1 c. chopped pecans
1/4 c. butter

Preheat oven to 350°F. In large bowl, combine bread and milk. Set aside. In medium bowl, combine eggs, sugar, vanilla, and orange rind. Mix until blended. Pour the egg mixture into the bread/milk mixture. Mix well. Stir in cranberries and pecans. Melt butter in 9x13x2 inch baking pan. Pour pudding into pan.

Bake 1 hour. Serve with warm orange sauce.

Orange Sauce:

1/2 c. butter, softened
1 c. sugar
1 egg yolk
1/4 c. water
1/4 c. orange juice (or orange liqueur)

Combine the softened butter, sugar, egg yolk, and water in a medium size saucepan. Mix well. Cook over medium heat until sugar dissolves and the mixture starts to thicken. Stir in the orange juice. Serve warm.