Cape Cod Cranberry Bread Bake

Directions

1. 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 c. sugar and the water in a medium saucepan. Heat to boiling; reduce the heat.
2. Simmer covered 10 min. Remove cover and continue to cook till slightly thickened, about 5 min. Remove from heat.
3. Preheat the oven to 325F. Beat the Large eggs with the cinnamon in a large bowl till light. Beat in the remaining 3/4 c. sugar, the lowfat milk and 1/2 c. cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the bottom of a buttered 2 quart souffle dish. Using a ladle, add in sufficient egg mix to cover the bread. Spoon one third of all the cranberry mix over the top. Repeat the layers two more times, adding all the egg mix to the dish before spooning on the last third of the cranberries. Bake till hard, about 1 hour. Serve slightly hot or possibly at room temperature with heavy cream. SERVES:8