Orange Creme Anglaise
Preheat oven to 375º F (190ºC).
Trim off bread crusts; cut bread in 1-inch (2.5 cm) cubes. Arrange half of bread cubes in lightly greased 12-inch (2.5 L) oval baking dish; scatter two-third each of the cranberries and orange rind over top. Cover mixture with remaining bread cubes, then top with remaining cranberries and orange rind.
In large bowl, whisk together eggs, milk, cream, all but 1 tablespoon (15 mL) of the sugar and the vanilla; pour over bread mixture. Let stand for 15 minutes. Using baster, drizzle liquid over bread mixture several times. Sprinkle with remaining sugar. (Make-ahead: Cover with plastic wrap and refrigerate for up to 24 hours.)
Bake in centre of oven for 45 to 60 minutes or until puffed and golden and until knife inserted in centre comes out clean.
Meanwhile, in small saucepan, heat cream with orange rind over medium heat just until steaming. Remove from heat; discard orange rind.
In small bowl, whisk egg yolks with sugar until pale; slowly whisk in cream. Return to saucepan; cook, stirring constantly, for 3 to 5 minutes or until thick enough to coat back of wooden spoon, being careful not to boil. Strain into pitcher. Stir in liqueur. Serve warm over pudding. (Make-ahead: Cover with plastic wrap and refrigerate for up to
2 days; rewarm over low heat.)