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1
Preheat the oven to 350 degrees F.
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2
Grease a 6-cup (9 1/4 by 5 1/4 by 2 3/4-inch) loaf pan with butter.
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3
Whisk together eggs, sugar, cinnamon, nutmeg, vanilla and cranberry sauce until very smooth.
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4
Stir in half-and-half.
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5
bread and pecans.
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6
Let the mixture sit for 30 minutes, stirring occasionally.
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7
Pour the mixture into the prepared pan.
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8
Bake until the pudding is set in the center, about 55 minutes.
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9
Let cool for 5 minutes.
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10
To serve, cut the pudding into 1-inch thick slices.
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11
Top with the Bourbon Spiced cream.
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12
Garnish with confectioners' sugar and mint.
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13
Put the cranberries, orange and lemon zest, orange and lemon juice, sugar, vanilla, and 1 1/2 cups of the water in a medium-size nonreactive saucepan over medium-high heat.
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14
Bring to a boil and cook for 8 minutes.
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15
Dissolve the cornstarch in the remaining 1/2 cup of water and add to the pan.
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16
Reduce the heat to medium, then stir constantly until the mixture thickens, about 2 minutes.
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17
Remove from the heat and cool completely.
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18
Beat the cream and bourbon with an electric mixer on high speed in a large mixing bowl for about 2 minutes.
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19
Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.
