Bread Pudding
"A simple bread pudding is the perfect use for a day-old baguette or coarse country loaf. These breads have a similar texture and both have a rather bland flavor when stale, the perfect foil for a flavorful custard. Cut the bread into 3/4-inch slices, then cut again into 3/4-inch cubes. These bite-size pieces are perfect for soaking up all the custard yet still hold together well enough to give the dessert some texture...."
INGREDIENTS
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12 slices day-old baguette, cut into 3/4-inch cubes
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4 eggs, at room temperature
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1/2 cup firmly packed light brown sugar
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3/4 tsp. vanilla extract
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1/2 tsp. ground cinnamon
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Pinch of freshly grated nutmeg
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Pinch of salt
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4 cups milk
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1/4 cup dried cranberries or raisins
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Confectioners’ sugar for dusting
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