In a mixing bowl, blend all ingredients, except for bread and cranberries. Fill a 9 by 13-inch baking dish with bread cubes. Sprinkle cranberries over bread cubes. Pour custard mixture over bread cubes, making sure that all cubes are submerged (push cubes down if necessary). Bake for about 1 hour, or until pudding is set. Serve warm.
Day-old biscuits or croissants are best for this recipe. You will need enough to fill a 9 by 13-inch baking dish.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Dave Rowland, Grove Park Inn Resort and Spa, Asheville, NC