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1
Preheat oven to 350 degrees F.
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2
Cut the crusts off the bread and cut into 1 inch cubes. You should have about 3 1/2 cups of cubes.
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3
Arrange bread cubes on a baking sheet and toast in the oven till light golden brown, about 10 minutes.
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4
Let bread cubes cool but leave oven on.
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5
Over medium heat in a saucepan heat the half and half, cream, salt and vanilla bean, stirring occasionally.
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6
When it reaches a fast simmer(don't let it boil), turn off the heat.
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7
Set the mixture aside for 10-15 minutes for the vanilla to infuse.
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8
In a large mixing bowl, whisk the eggs and sugar together.
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9
Whisking constantly, gradually add the hot cream mixture.
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10
Strain this into another large bowl, to smooth the mixture and to get rid of the vanilla bean.
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11
Add the bread cubes, toss well, and let soak until absorbed. Fold the mixture occasionally to ensure even soaking.
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12
In a small saucepan, bring the orange juice to a simmer. Add the cranberries and simmer until plumped and softened, about 5 minutes.
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13
Drain cranberries and set aside.
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14
Divide the cranberries into 6 ramekins, custard cups or dessert cups, or just on the bottom of a deep baking dish, reserving enough cranberries to sprinkle on top of pudding.
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15
Next add the soaked bread and then any remaining custard in the bowl over the bread.
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16
Sprinkle with remaining cranberries.
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17
Arrange the 6 little puddings or the one large one in a hot water bath.
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18
Bake until just set and golden brown on top, about 30 minutes for the little puddings, and 40-45 for the large one.
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19
Serve warm or chilled, dusted with powdered sugar!
