How about making your own pudding

Who doesn't like Bread Pudding? It is simple, you can use coarse country loaf or left over baguette to make this family favorite. Since these breads have about the same texture and they both have bland flavors when stale, they make a great custard. Try the following recipe:

1). Cut the bread into 3/4-inch slices, then cut again into 3/4-inch cubes. These bite-size pieces soak up all other ingredients and hold together to give the dessert some texture.

2). Use the following ingredients:

* 12 slices day-old baguette, cut into 3/4-inch cubes
* 4 eggs, at room temperature
* 1/2 cup firmly packed light brown sugar
* 3/4 tsp. vanilla extract
* 1/2 tsp. ground cinnamon
* a pinch of freshly grated nutmeg
* a small pinch of salt
* 4 cups milk
* 1/4 cup dried cranberries or raisins
* confectioners' sugar for dusting

3). Mixing directions:

Lightly butter an 8-inch square baking dish. Spread the bread cubes in it.

Whisk together the eggs, brown sugar, vanilla, cinnamon, nutmeg and salt until well blended in your favorite mixing bowl. Pour in the milk and whisk until combined. Pour the mixture over the bread cubes. The next thing is to let it stand, pressing down on the bread occasionally, until it is evenly soaked. It takes about 20 minutes.

Preheat the oven to 350F.

Cranberries should be scattered evenly over the surface of the soaked bread and press to submerge the fruit. Use a large shallow roasting pan to set the baking dish in. Pour very hot tap water into the roasting pan to come halfway up the sides of the baking dish.

It takes about 45 to 55 minutes to bake, check it by inserting a knife near the center, if it comes out almost clean, it is ready. Serve warm or at room temperature. Dust the top of each slice with confectioners' sugar. This recipe serves 6 to 8 people depending on serving size.

Enjoy!