Make-Ahead Breakfast Bread Pudding

• 3/4 loaf of Challah bread (leftovers are perfect)
• 4 eggs
• 2 cups lactose-free milk (or regular milk)
• 1/2 cup sugar
• 1 1/2 teaspoons vanilla
• 2 tablespoons spiced rum
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 cup golden raisins
• 1 cup dried cranberries

1. Cut or tear the challah into ~1" cubes. As all loaves of challah are different sizes, transfer cubes temporarily to a 2 1/2 - 3 quart casserole dish to check quantity - bread should be level with the top of the dish, not domed. Remove bread and liberally grease the casserole dish.
2. Add 1/2 of the challah to the bottom of the greased casserole dish. Sprinkle with 1/2 of cinnamon and 1/2 of the nutmeg. Distribute 1/2 of the raisins and half of the cranberries. Repeat to create a second layer with remaining ingredient.
3. Whisk together eggs and sugar for one minute. Add milk, vanilla and rum and whisk to combine. Pour mixture over the entire dish. Use a spatula (or your hands) to press down on the bread so it can soak up the liquid. Cover with lid or foil and refrigerate overnight.
4. In the morning, place covered casserole in the oven and turn on heat to 350 degrees. Cook for 60-75 minutes (house will smell fanastic!) If folks like crispy bits on the bread pudding, remove cover for final 10-15 minutes. Allow at least 10 minutes out of the oven for the bread pudding to set and cool.
5. For an added 'wow' you can make a sauce by warming up your favorite jam (there is a store-brand apricot-peach I love) and thining it out with a couple tablespoons of spiced rum and/or water.

bread, eggs, lactosefree milk, sugar, vanilla, rum, cinnamon, nutmeg, golden raisins, cranberries

Taken from food52.com/recipes/15136-make-ahead-breakfast-bread-pudding (may not work)