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From our neighbour Mary Wigle:
posted October 5, 2005
"Christmas" Bread Pudding
adapted from a recipe in the Globe and Mail
1 cup raisins
1 cup dried cranberries
2 apples, peeled and diced into large pieces
1/4 cup rum
1/4 cup water
7 cups of cubed bread (challah, cranberry focaccia, raisin bread, or Dufferin Grove whole wheat!)
2 cups whipping cream (or light cream)
1 cup (whole) milk
6 eggs
1+1/2 tsp. vanilla
1/4 cup brown sugar (or Sucunat)
Combine raisins, cranberries, apples, rum & water in a pot and let simmer for 3-5 minutes until most of liquid is absorbed. Turn off heat and let cool. Liberally butter an 8-cup stainless steel bowl. Place a round of buttered parchment in the base of buttered bowl.
Beat cream, milk, eggs, vanilla and brown sugar together thoroughly. Layering bread then fruit, fill the bowl, finishing with a layer of bread on top. Pour custard mix over top and let sit for 15 minutes to absorb.
Preheat oven to 325F. Place bowl on a baking sheet (in case of spills) and bake uncovered for about an hour until a skewer comes out clean. Remove from oven and let sit for 10 minutes before turning out onto a serving plate.