A delightful twist on the classic bread pudding, featuring cranberries and pecans for a festive touch.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and a consistent texture.
In a large bowl, combine the bread cubes, cranberries, and chopped pecans.
Use day-old bread for better absorption of the custard.
In another bowl, whisk together the milk, half-and-half, eggs, brown sugar, granulated sugar, rum, and vanilla extract.
Ensure the sugar is fully dissolved for a smooth custard.
Pour the custard mixture over the bread mixture and gently toss to coat. Let it sit for 30 minutes to absorb.
Allowing the bread to soak ensures a moist and flavorful pudding.
Transfer the mixture to a greased baking dish and cover with aluminum foil.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15 minutes until golden brown.
Baking uncovered at the end creates a crispy top layer.
Let the pudding cool for 5 minutes before serving. Drizzle with maple syrup or your favorite sauce.
Serve warm for the best flavor and texture.
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