Cranberry Bread Pudding

6 cups stale bread, diced into 1-inch cubes

1 cup fresh cranberries

½ cup sun-dried cranberries

2 cups whole milk

1 cup honey

1 teaspoon cinnamon

½ teaspoon ground nutmeg

1 cup raisins

½ cup butter

4 eggs

Whipped cream, optional, for topping

Butter a 9-by-13-inch baking pan. Heat oven to 350 degrees.

Place bread cubes in buttered pan.

In a saucepan, combine cranberries (fresh and dried), milk, honey, cinnamon, nutmeg, raisins and butter. Bring to a simmer, then remove pan from heat.

Whisk eggs. While still whisking, add eggs to milk mixture and combine. Pour over diced bread. Bake for 45 minutes, or until golden brown on top. Serve garnished with whipped cream, if desired.

Serves 10.

Chef Scott Johnson of Canoe Bay, Chetek, Wis.