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1
Put the dried cranberries in a small bowl and cover with 1/2 cup of warm water.
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2
Set aside to plump for about 20 minutes.
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3
Preheat the oven to 325.
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4
In a medium saucepan, combine the milk, heavy cream, lemon zest, orange zest and 4 mint sprigs.
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5
Scrape the seeds from the vanilla bean into the milk and add the bean to the saucepan.
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6
Bring to a boil over moderate heat.
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7
Remove from the heat and stir for a few minutes to cool slightly.
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8
Whisk in the sugar and the gelatin and set aside for 3 minutes, then whisk again.
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9
Strain the mixture into a heatproof measuring cup.
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10
Drain the cranberries and divide them among six 1/2-cup ramekins set on a baking sheet.
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11
Stir the milk mixture once and pour it over the cranberries, filling the ramekins.
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12
Top each with a challah round.
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13
Bake the puddings for 20 minutes, or until the custard is bubbling and still wobbly.
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14
Remove from the oven.
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15
Preheat the broiler.
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16
Broil the puddings for about 30 seconds just to toast the bread rounds.
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17
Let the custards cool, then refrigerate until completely set, at least 4 but not more than 6 hours.
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18
Just before serving, melt the raspberry jam in a small nonreactive skillet over low heat.
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19
Run a knife around the inside of each ramekin to loosen the bread puddings and invert them onto dessert plates.
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20
Spoon a little of the raspberry jam over and around them.
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21
Garnish each plate with a few mint leaves from the remaining sprig and serve.
