CRANBERRY FOOL BREAD PUDDING
Serves 10-12

2 tablespoons unsalted butter
6 eggs
3/4 cup granulated sugar
1 teaspoon vanilla
3 cups whole milk
6 cups at least day-old egg bread, cubed
5 tablespoons Cranberry Fool

Generously butter an 8- to 10" baking pan and one side of a piece of aluminum foil to cover. Set aside.
Whisk eggs thoroughly in a large mixing bowl. Whisk sugar into eggs. Whisk vanilla and milk into egg-sugar mixture.
Fold in bread and Cranberry Fool.
Refrigerate, covered, at least 20 minutes, up to one hour.
Preheat oven to 325 degrees F.
Pour mixture into buttered pan. Cover tightly with buttered foil and bake 25 minutes.
Remove foil and continue baking until pudding is firm and golden, approximately 35 minutes more.

Cool pudding in baking pan on rack until barely warm. Cut into squares and serve. Drizzle with heavy cream if desired.

Updated comfort food that you, your family and your guests will adore.