Bread pudding

I love Magpie's. It's a little restaurant in Old Town St. Charles. The food is AMAZING! The salads, soups, sandwiches, quiches, and even desserts. I discovered their bread pudding a couple years ago with my sister. Since then, I'm always looking for an excuse to go with friends or family members just to induge some more in it. While googling a few months ago, I found their recipe for bread pudding!!! Since it's dreary and rainy today, I thought it would be a perfect day to make bread pudding. :) It will also make the perfect ending tonight to my London Broil and potato dinner.

2 French baguettes (day-old or older, each 30 inches long and 8 to 10 ounces)

1/2 gallon whole milk

1 apple, peeled, cored and chopped

1/4 cup golden raisins

1/4 cup dried cranberries

4 eggs

1/2 cup packed brown sugar

1/2 cup granulated sugar

2 tablespoons ground cinnamon

1 tablespoon vanilla

1/4 cup ( 1/2 stick) cold butter

The day before serving, tear bread into 1-inch pieces and place in a large mixing bowl. Pour in milk, pushing on bread so that it is covered by milk. Cover bowl; refrigerate overnight.

The next day, preheat oven to 350 degrees. Grease a 9-by-13-inch pan (see note).

Stir apple, raisins and cranberries into soaked bread. In a small bowl, whisk together eggs, sugars, cinnamon and vanilla. Pour into the bread mixture; stir well.

Pour into prepared pan. Cut the butter into small pieces and randomly insert into the pudding.

Bake about 1 hour, until a knife inserted into the center comes out sticky. (If it looks milky and wet, the pudding is not quite done. If "set" pudding clings to the knife, it is done.) Cut into pieces; serve with caramel sauce and/or vanilla ice cream.