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1
Preheat the oven to 350 degrees F. Cut the crusts off the bread and cut into 1/2-inch cubes.
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2
You should have about 3 1/2 cups of cubes.
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3
Arrange on a baking sheet and toast in the oven until light golden brown, about 10 minutes.
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4
Watch carefully to make sure they do not brown too much; set aside to cool.
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5
Leave the oven on.
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6
In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan.
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7
When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat.
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8
Set aside to infuse 10 to 15 minutes.
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9
In a large mixing bowl, whisk the eggs and sugar together.
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10
Whisking constantly, gradually add the hot cream mixture.
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11
Strain into a large bowl to smooth the mixture and remove the vanilla bean.
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12
Add the bread cubes, toss well and let soak until absorbed.
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13
Fold the mixture occasionally to ensure even soaking.
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14
In a small saucepan, heat the orange juice to a simmer.
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15
Add the cranberries and simmer until plumped and softened, about 5 minutes.
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16
Drain and reserve 1/4 cup for garnish.
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17
Fold in remaining 3/4 cup of cranberries into bread pudding mixture.
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18
Divide the mixture among 6 ramekins, custard cups, or dessert cups, (or use a deep baking dish).
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19
Divide the soaked bread among the dishes, then pour any remaining custard over the bread.
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20
Dot with remaining cranberries.
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21
Arrange the puddings in a hot water bath.
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22
Bake until set and golden brown on top, about 30 minutes for individual puddings and 40 to 45 minutes for 1 large pudding.
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23
Serve warm or chilled, dusted with confectioners' sugar.
