Cranberry Bread Pudding

16 slices bread, crusts removed and cubed
1-1/2 cups fresh or frozen cranberries, thawed
1 tablespoon grated orange peel
1/4 cup butter or margarine, melted
6 eggs
4 cups milk
3/4 cup plus 1 tablespoon sugar, divided
1 teaspoon vanilla extract

Orange Custard Sauce
3 egg yolks
1/4 cup sugar
1 cup whipping cream
1 orange peel strip (1/4 inch)
1/2 teaspoon orange extract

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the bread cubes, cranberries and orange peel. Repeat layers. Drizzle with butter. In a large mixing bowl, beat the eggs, milk 3/4 cup sugar and vanilla; pour over bread mixture.

Let stand for 15-30 minutes. Sprinkle with remaining sugar. Bake, uncovered, at 375 degrees for 65-75 minutes or until a knife inserted near the center comes out clean.

For sauce, in a heavy saucepan, beat egg yolks and sugar. Stir in cream and orange peel. Cook and stir over low heat for 20-25 minutes or until mixture reaches 160 degrees and coats the back of a metal spoon.

Remove from the heat; discard orange peel. Stir in extract. Cover and refrigerate until chilled. Serve with bread pudding. Makes 12 servings.