White Chocolate and Cranberry Challah Bread Pudding

Prepare the fruit: Place the orange juice in a small heatproof bowl and microwave for 30 seconds, or warm it in a small saucepan over medium heat. Add the cranberries to the warm juice, remove from the heat, and let them soak until they become plump.

Make the custard: In a saucepan, combine the milk, double cream, and orange zest. Heat over medium until the mixture starts to steam, but do not let it reach a boil. In a separate large bowl, whisk together the eggs, caster sugar, and vanilla extract. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling. Set aside to cool slightly.

Prepare the bread: Lightly grease a deep, 1-litre baking dish with butter. Slice the challah into approximately 10 slices and trim off the crusts. Spread the remaining softened butter generously on both sides of each slice.

Assemble the pudding: Arrange one-third of the buttered challah slices in the baking dish. Scatter one-third of the white chocolate chips and one-third of the drained cranberries on top. Pour over one-third of the custard. Repeat the layering process with half of the remaining bread, fruit, chocolate, and custard. Let the pudding sit for at least 1 hour to allow the bread to absorb the liquid. Finish with the final layer of ingredients and chill in the refrigerator for at least 4 hours, or ideally overnight.