Preheat oven to 425°F/218°C and position rack in the center.
Cut one orange into segments, then cut segments in half. Set aside. Grate remaining orange to get 1 tbsp of zest and set aside. Juice the remaining orange to get ¼ cup (60ml) juice.
Combine the orange juice, water, and cranberries in a 10-inch (25cm) skillet. Bring mixture to a boil and simmer for 2 minutes, or until cranberries are softened. Add the croissant cubes and orange segments into the cranberry mixture and toss gently to combine.
In a medium saucepan, whisk together the eggs and orange zest. Add in the half-and-half and condensed milk and heat on medium high stirring constantly until hot, 2-3 minutes.
Pour custard over croissants in the skillet, pressing to coat.
Sprinkle sugar evenly over the top. Bake bread pudding 15-20 minutes, or until an instant-read thermometer registers 155°F/68°C when inserted in the center. Switch oven to broil and cook 3 to 4 minutes, until top of pudding is golden.
Serve warm.
Preheat oven to 425°F/218°C and position rack in the center.
Cut one orange into segments, then cut segments in half. Set aside. Grate remaining orange to get 1 tbsp of zest and set aside. Juice the remaining orange to get ¼ cup (60ml) juice.
Combine the orange juice, water, and cranberries in a 10-inch (25cm) skillet. Bring mixture to a boil and simmer for 2 minutes, or until cranberries are softened. Add the croissant cubes and orange segments into the cranberry mixture and toss gently to combine.
In a medium saucepan, whisk together the eggs and orange zest. Add in the half-and-half and condensed milk and heat on medium high stirring constantly until hot, 2-3 minutes.
Pour custard over croissants in the skillet, pressing to coat.
Sprinkle sugar evenly over the top. Bake bread pudding 15-20 minutes, or until an instant-read thermometer registers 155°F/68°C when inserted in the center. Switch oven to broil and cook 3 to 4 minutes, until top of pudding is golden.
Serve warm.
