Title: Cape cod cranberry bread bake
 Categories: Breads
      Yield: 8 Servings
 
      1    Orange;large, seedless
      2 c  Cranberries;picked over
  2 1/4 c  Sugar
    1/3 c  -Water
      2    Eggs, large
      1 pn Cinnamon;ground
  1 1/2 c  Milk
    1/2 c  Heavy cream
      3 tb Grand Marnier liqueur
      1 ts Vanilla
      8 oz French bread loaf;or Italian
           -trimmed of crusts, cut in
           -thin slices
           Heavy or whipping cream
 
  From Massachusettes' Cape. Delightfully different for Thanksgiving,
  
    Finely grate the peel from the orange. Remove the skin and
  membranes for the orange. Section the orange and cut each section
  across into thin slices. Combine the orange peel, orange slices,
  cranberries 1 1/2 cups sugar and the water in a medium saucepan. Heat
  to boiling; reduce the heat. Simmer covered 10 minutes. Remove cover
  and continue to cook until slightly thickened, about 5 minutes.
  Remove from heat.
    Preheat the oven to 325F. Beat the eggs with the cinnamon in a
  large bowl until light. Beat in the remaining 3/4 cup sugar, the milk
  and 1/2 cup cream, Grand Marnier liqueur and vanilla. Place a layer
  of bread over the bottom of a buttered 2 qt souffle dish. Using a
  ladle, add enough egg mixture to cover the bread. Spoon one third of
  all the cranberry mixture over the top. Repeat the layers two more
  times, adding all the egg mixture to the dish before spooning on the
  last third of the cranberries. Bake until firm, about 1 hour. Serve
  slightly warm or at room temperature with heavy cream. SERVES:8