• 2 loaves (6 cups) day-old cranberry-ginger bread (or cinnamon-raisin), cubed
• 4 large eggs
• 2 cups heavy cream
• ¾ cup sugar
• 1 tsp pure vanilla extract (optional)
• ⅛ tsp ground cinnamon
• ⅛ tsp freshly grated nutmeg
• ¼ cup finely chopped crystallized ginger
• zest & juice of 1 orange or to taste
• 2-3 tbsp brandy
• about 1 tbsp unsalted butter, room temperature, to brush on parchment paper

Other Optional Ingredients

• ¼ cup nuts (walnuts or pecans work well), raisins or dried cranberries
• pinch of cardamom
• whipped cream for serving

Special Equipment

• 9"x 13" baking dish or individual serving pots
• roasting pan
• parchment paper

1. Preheat oven to 350º with rack in the center
2. Place bread cubes in a shallow 2½ quart baking dish; set aside
3. Combine custard ingredients by placing eggs, heavy cream, sugar, vanilla, cinnamon, nutmeg, ginger and orange juice in a large bowl (or large measuring cup for easy pouring; you can whisk the eggs and cream together before adding the other ingredients but it's not necessary as you will mix these ingredients well when they are added to the bread)
4. Pour custard over bread, mixing gently but thoroughly, making sure bread is saturated. Let stand up to 30 minutes for bread to absorb egg mixture (or refrigerate overnight)
5. Spoon mixture into baking dish(es), making sure to spoon in some of the liquid as well
6. Sprinkle with nuts (pecans and walnuts work well), raisins or dried cranberries
7. Brush a sheet of parchment paper with butter. Place, buttered-side down, over the bread
8. Place baking dish in a larger roasting pan. Add enough water to the larger pan to come halfway up sides of baking dish. Bake 30 minutes if baking in individual baking dishes and 45 minutes for 9" x 3" pan
9. Remove parchment paper and bake 15 minutes more. Remove from oven and let stand 20 minutes before serving

Serving Suggestion: Top with a dollop of whipped cream seasoned with a pinch of cardamom