Cranberry Bread Pudding

• 1/2 loaf French bread, torn into pieces (16-oz. loaf)
• 1 cup cranberries, coarsely chopped
• 1 cup pecans, chopped (or walnuts)
• 2 cups milk, whole
• 2 cups half-and-half
• 3 eggs, beaten
• 1 cup brown sugar, firmly packed
• 1/2 cup sugar
• 1/4 cup dark rum (optional, can use rum extract)
• 1 tablespoon vanilla
• maple syrup (I prefer a custard sauce)

1. Combine bread, cranberries, and pecans in a large bowl; toss gently. Combine milk and half and half; pour over bread mixture. Cover and chill 1 hour.
2. Combine eggs, sugars, rum and vanilla; stir well. Add egg mixture to chilled bread, stirring gently to combine. Pour into a greased 13x9x2 inch baking dish. Bake, uncovered, at 325 degrees for 1 hour or until set and lightly browned. Let cool in pan 5 minutes. Cut into squares; serve warm with maple syrup or sauce of your choice.

bread, cranberries, pecans, milk, eggs, brown sugar, sugar, dark rum, vanilla, maple syrup

Taken from www.food.com/recipe/cranberry-bread-pudding-464005 (may not work)