Difficulty: Easy - for beginners
2 cups of granulated sugar
5 large eggs, beaten
2 cups of whole milk
2 teaspoons of vanilla
3 cups of cubed pumpkin bread that has been allowed to go stale overnight
1/2 cup of packed light brown sugar
1/4 cup of softened butter
1 cup of chopped pecans
1 cup of dried cranberries
Pre-heat your oven to 350. Grease a large casserole dish.
Toss the dried cranberries with the bread cubes.
In a separate bowl, mix together the eggs, milk and sugar; add the vanilla and pour over the bread cubes. Let sit for 10 minutes.
In another bowl mix the brown sugar, butter and pecans.
Pour the bread mixture into your prepared baking dish and crumble the brown sugar mixture on top of it. Bake for 45 minutes or until the custard has set. Remove from oven and let sit for 20 minutes before serving.