16 oz loaf of french bread (454g) Optional: croissant rolls and brioche bread
2 cups fresh or frozen cranberries
3 cups whole milk
1 cup heavy cream
1 ¼ cup half and half
7 large eggs
1 tsp vanilla
1 ¼ cup sugar
4 tablespoons butter
- Cube your loaf of bread into 1.5-inch cubes. Make sure your bread is dry, otherwise lightly toast your cubed bread in the oven or leave it out for a day or two.
In a large bowl, combine all ingredients for the custard mixture. Using a whisk, be sure to mix this well until all the eggs are fully mixed in. You shouldn’t be able to see any separated egg whites.
- Pour this mixture into a large baking dish and then add in the dried bread cubes. Gently toss until all the bread is coated. You will see a lot of extra egg mixture but this will be soaked up by the bread.
Dot the top of the bread pudding with the butter
- Cover the baking dish and leave it in the refrigerator overnight or at least 2 hours until all the custard mixture has been soaked up. If you’re lazy like me, you can cook the pudding right away.
- Preheat your oven to 350 degrees F
Cover your baking dish tightly with foil and place it into a large roasting pan and set it in a water bath that comes up halfway up the baking dish.
- Bake for 1.5 hours covered or until inserting a toothpick in the middle comes out clean.
- Uncover the baking dish and continue to bake it in the roasting pan until the crust becomes browned and crispy.
- Serve warm with vanilla ice cream or whipped cream.