• 1 lb. (1 loaf) Rustic Italian, cut into slices
• ¼ cup butter, melted
• 1 cup light brown sugar
• 1 cup fresh cranberries, divided
• 2 cups milk
• 6 eggs, lightly beaten
• ½ tsp. cinnamon
• ½ tsp. orange extract, optional
• Powdered sugar, for serving

• Pour the melted butter evenly into the bottom of a 9x13-inch baking dish.
• Sprinkle the brown sugar evenly over the top.
• Sprinkle ½ cup of the cranberries over the top of the brown sugar.
• Add the cubed bread to the baking dish.
• Sprinkle the remaining cranberries over the top.
• In a large bowl, combine the milk, eggs, cinnamon, and orange extract (if using), and beat lightly to combine.
• Pour the mixture evenly over the top of the bread in the baking dish.
• Press the bread down into the liquid mixture if needed to make sure all of the bread is soaked.
• Preheat the oven to 375ºF.
• Bake, still covered, for 30 minutes.
• Remove the foil and continue baking until the top is browned and a tester inserted in the center comes out clean.
• Another 15-20 minutes.
• Let the casserole sit for 10 minutes before serving.
• Serve topped with powdered sugar.