3 cups whole milk (at room temperature)
3 eggs, large
4 cups bread, cut in one inch cubes
4 Tbsp butter, melted
½ cup brown sugar (light or dark)
1 tsp ground cinnamon
1 tsp vanilla
¼ tsp ground nutmeg
1/3 cup dried cranberries
1/3 cup golden raisins
¼ tsp salt

Preheat oven to 350°

In a large mixing bowl, beat the eggs, beat in the sugar, add the melted butter, cinnamon, vanilla, nutmeg, and salt.  Add the milk and stir to mix.

Add the bread and dried fruits to the custard.  Stir and let soak for 15 minutes, pushing the bread under the surface a couple times so it will soak evenly.

Butter a 2 quart (7 X 11) glass baking dish.

Put the bread/custard mix in the baking pan, stirring as you go so the fruit is evenly distributed. Bake in the center of the oven for 45 to 55 minutes. The pudding will puff up as it cooks. Test for doneness by inserting a knife in the center. When it comes out clean, the pudding is done. If you want it more brown on top, run it under the broiler for a few minutes.

Serves 8 to 10