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Rating: 4.1/5 (34 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Medium
Cuisine: American
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 424
% Daily Value**
Total Fat 6g
Saturated Fat 3g
Unsaturated Fat 1g
Cholesterol 69mg
Sodium 249mg
Total Carbohydrate 85g
Dietary Fiber 3g
Sugars 63g
Protein 7g
Vitamin A  5%Vitamin C  29%
Calcium  10%Iron  9%
Potassium  6%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cape Cod Cranberry Bread Bake

Recipe Tags: Bread Recipes

Date Added: January 21, 2010
Making this interesting treat is definitely something you want to invest you time in. It has a easily to follow recipe that will have you out of the kitchen in no time. Don't wait to try this recipe out!


1 Orange large seedless
2 cups Cranberries picked over
2 1/4 cups Sugar
1/3 cup Water
2 Eggs large
1 pinch Cinnamon ground
1 1/2 cups Milk
1/2 cup Heavy Cream
3 tablespoons Grand Marnier Liqueur
1 teaspoon Vanilla
8 oz French Bread loaf trimmed of crusts cut in thin slices
Heavy Whipping Cream
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1. Finely grate the peel from the orange.

2. Remove the skin and membranes for the orange.

3. Section the orange and cut each section across into thin slices.

4. Combine the orange peel, orange slices, cranberries 1 1/2 cups sugar and the water in a medium saucepan.

5. Heat to boiling; reduce the heat. Simmer covered 10 minutes.

6. Remove cover and continue to cook until slightly thickened, about 5 minutes.

7. Remove from heat. Preheat the oven to 325F Beat the eggs with the cinnamon in a large bowl until light.

8. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup cream, Grand Marnier liqueur and vanilla.

9. Place a layer of bread over the bottom of a buttered 2 qt souffle dish.

10. Using a ladle, add enough egg mixture to cover the bread.

11. Spoon one third of all the cranberry mixture over the top.

12. Repeat the layers two more times, adding all the egg mixture to the dish before spooning on the last third of the cranberries.

13. Bake until firm, about 1 hour. Serve slightly warm or at room temperature with heavy cream.

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Dietary Notes:
This recipe is high in Vitamin C with 29% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Gluten, Natural Sweeteners, Alcohol, Oranges allergies.
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