Fig And Cranberry Bread Pudding

• 1/2 cup fig jam
• 11 oz crusty white bread, thickly sliced
• 2 oz finely chopped dried cranberries
• 2 1/2 cups milk
• 2 1/2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 6 None large eggs
• None None powdered sugar, to dust

1. Grease a 4.5-quart slow cooker bowl. Spread jam over bread. Layer bread, overlapping, in slow cooker bowl. Sprinkle with cranberries.
2. Combine milk, cream, sugar and vanilla in a medium saucepan. Bring to a boil. Whisk eggs together in a medium bowl. Gradually whisk in hot milk mixture then pour over bread. Let stand for 5 mins.
3. Cook, covered, on low for 4 hours. Remove bowl from cooker and let stand for 10 mins before serving.
4. Serve bread pudding dusted with powdered sugar.

crusty white bread, cranberries, milk, heavy cream, granulated sugar, vanilla, eggs, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/36944 (may not work)