This variation, lower in salt, sugar and fat than the Bread Pudding from a 1973 version of Joy of Cooking has:
3 cups of stale bread, made into soft crumbs
3 cups of skim milk
3 eggs beaten (to be fancy and light, one could whip the eggs and yolks separately and fold as for a souffle but I did quick and dirty simple beating)
1/3 cup sugar
1 tsp vanilla
1 tsp cinnamon [could have boosted this]
While these were soaking for 15 minutes, measured out
1 cup of frozen cranberries
1/4 cup of walnuts [could have doubled]
2 Tbs marmalade
Those were mixed in and the bowl of the mixture set in a half-full pan of hot water and baked at 350 for 3/4 of an hour.
It can be served hot or cold sprinkled with brown sugar.
