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1
In large bowl,whisk eggs, add sugar and beat well.
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2
Add the milk and cream, melted butter, vanilla, o.j.,,orange zest, cinnamon and salt and whisk until well blended Add bread cubes and stir extremely well with a spoon.
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3
Cover with plastic wrap and put into the fridge.
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4
After it has soaked 1 1/2 hours, remove from fridge, stir it well, re-cover it and put it back, letting it soak for another hour and a half.
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5
Spray a 13 X 9 inch pan with cooking spray.
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6
Take pudding out of the fridge, stir vigorously.
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7
Add cranberries and stir, mixing well.
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8
Pour half of the pudding into the prepared pan.
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9
With a spoon, put globs of the marmalade in rows up and down the pudding. (If you like marmalade, feel free to put extra; if you don' like it at all, feel free to omit it).
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10
Carefully spoon rest of pudding into pan; it will be very full so be careful.
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11
Bake in a preheated 325 degree oven for approximately 50 minutes.
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12
Test for doneness by inserting a knife into the center of the pudding. If, when pulled out, there is no liquidy custard clinging to it, it is done.
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13
Serve slightly warm or cold. We like it better after it has been refrigerated for a few hours-- texture is just better when it is cold.
