1 loaf cinnamon raisin swirl bread, torn into ¾-inch cubes (approximately 12 slices)
6 large eggs
2 cups reduced-fat (2%) milk
½ cup light brown sugar
2 teaspoons vanilla extract
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼ teaspoon fine kosher salt
½ cup dried cranberries
½ cup chopped toasted pecans
Instructions
Heat oven to 350F. Combine eggs, milk, sugar, vanilla, cinnamon, nutmeg and salt in a mixing bowl. Stir to combine.
Stir in bread cubes and mix until evenly coated. Let stand for about 10-15 minutes. Once bread has soaked up liquid (and there should still be some liquid remaining in the bowl. If there isn't, you can add more milk), remove it and arrange evenly in a buttered 8x8 inch baking pan.
Bake for about 40 minutes or until bread cubes are puffy and golden brown. Serve warm or room temperature, topped with maple syrup if desired.
Recipe by In Good Taste at http://ingoodtaste.kitchen/cinnamon_french_toast_bread_pudding/