CRANBERRY-ORANGE SKILLET BREAD PUDDING
Steps:
- Position oven rack to middle setting. Preheat oven to 425°F. Remove segments from one orange using Paring Knife (see Cook's Tip). Cut segments in half; set aside. Zest remaining orange using Microplane® Adjustable Fine Grater to measure 1 tsp zest; set aside. Juice orange to measure 1/4 cup juice. Combine orange juice, water and cranberries in Stainless (10-in.) Skillet (do not use nonstick cookware). Bring to a boil; simmer 2 minutes or until cranberries are softened. 2 Meanwhile, slice croissants into 1-in. cubes using Bread Knife; place cubes in Stainless (6-qt.) Mixing Bowl. Add orange segments and cranberry mixture; toss gently and spoon into Skillet. 3 In Classic Batter Bowl, whisk eggs and orange zest. Combine half and half and condensed milk in Large Micro-Cooker®; microwave on HIGH 3-4 minutes or until hot. Slowly add milk mixture to egg mixture; whisk well. Pour egg mixture over croissants; lightly press down to coat. 4 Sprinkle sugar evenly over pudding. Bake 14-16 minutes or until Digital Pocket Thermometer registers 155°F in center. Without moving Skillet from middle oven rack, turn broiler on HIGH. Broil 3-4 minutes or until top of pudding is golden brown.
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