Cranberry-Pear Bread Pudding

• 6 cups brioche (approximately 2 large loaves or 4 mini-loaves), cut into 1-inch cubes
• 1 cup dried cranberries
• 1 1/2 cups dried pears, cut into 1/2-inch pieces
• 1 1/2 cups tawny port
• 1 cup dried, pitted dates, coarsely chopped
• 1 cup shelled walnuts, coarsely chopped
• 4 cups milk
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 6 eggs, separated

1. Preheat oven to 350 degrees.
2. Place the brioche cubes on a baking sheet and bake, tossing from time to time, until toasted on all sides.
3. Set aside.
4. Meanwhile, place the cranberries, pears and port in a saucepan and bring to a simmer.
5. Simmer for 5 minutes, remove from heat and let stand for 15 minutes.
6. Drain.
7. In a large bowl toss together the brioche cubes, cranberries and pears, dates and walnuts.
8. In another bowl whisk together the milk, sugar, vanilla and egg yolks.
9. Pour over the bread mixture.
10. Beat the egg whites until stiff peaks form.
11. Stir 1/3 of the whites into the bread mixture.
12. Fold in the remaining whites.
13. Pour the mixture into a 13- by 9- by 2-inch baking dish.
14. Bake until set, about 45 minutes.
15. Let cool slightly.
16. Cut into wedges and serve warm.

loaves, cranberries, tawny port, dates, walnuts, milk, sugar, vanilla, eggs

Taken from cooking.nytimes.com/recipes/1241 (may not work)