Cape cod cranberry bread bake

1    Orange;large, seedless
      2 c  Cranberries;picked over
  2 1/4 c  Sugar
    1/3 c  -Water
      2    Eggs, large
      1 pn Cinnamon;ground
  1 1/2 c  Milk
    1/2 c  Heavy cream
      3 tb Grand Marnier liqueur
      1 ts vanilla
      8 oz French bread loaf;or Italian
           -trimmed of crusts, cut in
           -thin slices
           Heavy or whipping cream
 
  From Massachusettes' Cape. Delightfully different for Thanksgiving,
  
    Finely grate the peel from the orange. Remove the skin and membranes for
  the orange. Section the orange and cut each section across into thin
  slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups
  sugar and the water in a medium saucepan. Heat to boiling; reduce the heat.
  Simmer covered 10 minutes. Remove cover and continue to cook until slightly
  thickened, about 5 minutes. Remove from heat.
    Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl
  until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup
  cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the
  bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg
  mixture to cover the bread. Spoon one third of all the cranberry mixture
  over the top. Repeat the layers two more times, adding all the egg mixture
  to the dish before spooning on the last third of the cranberries. Bake
  until firm, about 1 hour. Serve slightly warm or at room temperature with
  heavy cream. SERVES:8
  
  SOURCE:_As American As Apple Pie_