Cranberry Bread Pudding

Step 1: In a saucepan bring water, 1 cup sugar, lemon peel and vanilla to a boil, stirring to dissolve the sugar; add cranberries and simmer for one minute. Remove from heat. Scape vanilla beans into the cranberry mixture and add the bean. Let stand overnight.

Step 2: Preheat oven to 350 degrees F. Cut the brioche into 1 inch squares and place in a bowl and drizzle with the butter; toss. Transfer to a cookie sheet and bake until toasted (20-30 minutes); reduce oven temperature to 325 degrees F.

Step 3: Butter and sugar a 10 cup 3 1/2 inch deep shuffle dish.

Step 4: Combine milk, egg and 3/4 cup sugar in a bowl and stir in the brioche cubes. Drain cranberry mixture (discarding vanilla bean) and fold cranberry mixture into the brioche mixture and pour into prepared dish.

Step 5: Combine 1/2 cup sugar and the cinnamon in a bowl and sprinkle over top of the brioche. Cover with foil. Bake for one hour or until it is set. Transfer to a rack and let cool for 15 minutes.

Step 6: Serve with ice cream or whipped cream, if desired.