Recipe: Fruity Bread Pudding

FRUITY BREAD PUDDING

1 stale baguette (or 5-7 slices stale sliced bread -- NEVER "Wonderbread")
3 eggs
3 cups milk
1/2 cup sugar (or Stevia or Splenda sugar substitute)
1 tsp cinnamon
1/2 tsp nutmeg (freshly grated is MUCH better than stuff in a tin)
1/2 tsp salt
1/2 cup dried (or fresh) cranberries
1 apple, peeled and diced
1/2 cup dried apricots, diced

First, toast the stale bread.  For a baguette, it's easiest to cut it in half, then slice it lengthways and pop it in a toaster oven or under a broiler for a couple of minutes.  Once it's toasted, pull it out, allow to cool, then cut into medium-siced chunks.  You should have somewhere around 5 cups of bread, but a little more or less is o.k.  Put these into a large bowl.

Mix the eggs and milk together, along with the sugar, spices and salt.  Pour these over the bread cubes, adding the fruits.  Allow these to sit for 15 minutes, or until most of the liquid is absorbed.  Turn on the oven to 375 F.

Grease a medium baking or casserole dish with butter or no-stick spray, and add the bread mixture to the dish.  If you wish, add a little ground cinnamon to the top.  Put into the oven, and allow to bake for about 1 hour, or until a knife inserted into the middle comes out clean.  Allow to cool for 30 minutes or to room temperature.  Serve warm, with or without ice cream or whipped cream, or chilled, also with or without ice cream or whipped cream.