French Baguette with Raisin and Cranberry Bread Pudding

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This dish was made because I had a day or two days old French baguette breads left. I decided to use them for bread pudding. I was glad that it came out well as my family in NYC loves it. It is a very easy dessert/snack to make them.



Serves 8-9


1 large loaf French baguette, cubed

¼ cup raisins, divide half

¼ cup cranberries, divide half

½ cup butter, melted


Custard Mix

3 large whole large eggs

1 cup raw sugar or granulated sugar

1 cup whole milk

1 cup half and half cream

1½ teaspoons pure vanilla extract

½ teaspoon nutmeg powder

½ teaspoon cinnamon powder



Preheat oven to 350°F.

Place the baguette cubes, half raisins and half cranberries into a large glass square baking dish (like 9×9/8×10), drizzle with melted butter and toasted evenly. Set aside.

In a mixing bowl with eggs, raw sugar/granulated sugar, whole milk, half & half cream, remaining raisins and cranberries, pure vanilla extract, nutmeg powder and cinnamon powder and beat until the egg mixture is lightly combined. Pour the egg mixture evenly all over the prepared baguette cubes. Use a spatula/spoon to press down the baguette cubes making sure the cubes are saturated with the mixture.

Transfer the baking dish to the preheated oven and bake for 55-60 minutes or until golden brown. Serve warm with/without whipped cream.



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