With one tablespoon of butter grease a 13-by-9-by-2-inch glass baking dish. With
remaining butter spread one side of each bread slice. In prepared dish arrange
bread slices buttered side up overlapping in two rows. Scatter cranberries on
top.
In medium saucepan, heat cream, milk, sugar and zest to just under a simmer,
stirring to dissolve sugar. Do not let boil. In large bowl, whisk eggs and
vanilla. Add cream mixture, whisking. Pour over bread, let stand 30 minutes,
occasionally pressing down bread with spatula to absorb liquid. Heat oven to 350
degrees, set baking dish in large roasting pan or cake pan and place in oven.
To roasting pan add boiling water to come up halfway of sides of dish. Cover
dish with foil. Bake 45 minutes, uncover, bake 15 minutes until knife inserted
in center comes out clean. Transfer pan to rack to cool. Serve warm with whipped
cream flavored with orange liqueur or rum.
