Ingredients

5 ounces bread, diced 1/2-inch (This would be a little less than 1/3 of a 16-ounce loaf of bread; or 3 slices Texas toast)
5 eggs, beaten
1 cup whole milk, cold
1 cup sugar
3/4 teaspoon salt
1 1/2 teaspoon vanilla
3/4 teaspoon nutmeg
2 tablespoons margarine, melted
3 cups whole milk, scalded and still hot
1/4 cup Craisins (dried cranberries)

Directions

Put diced bread on sheet pans. Toast in oven until light brown. Put into 10-inch square (or round) pan. Beat eggs, add cold milk, sugar, salt and vanilla and nutmeg. Add mixture to scalded milk, stirring with a French whip (or whisk). Stir in melted margarine. Sprinkle Craisins over bread cubes. Pour custard over the top. Press bread cubes down into mixture once or twice to make them soak mixture in. Place pan in water bath (To prepare a water bath for baking, put your pudding-filled pan in a larger pan and add enough boiling-hot water to the larger pan to reach halfway up the side of the smaller pan.)

Bake at 350 degrees 1 hour until firm. Garnish with caramel sauce and mint leaves.