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Ingredients

• 2.5 litres (10 cups) whole wheat and/or multi-grain bread
• 5 eggs
• 750 ml (3 cups) milk
• 60 ml (1/4 cup) sugar
• 5 ml (1 tsp.) pure vanilla extract
• 2 ml (1/2 tsp.) ground nutmeg
• 2 ml (1/2 tsp.) ground cardamom
• 250 ml (1 cup) dried cranberries
• 250 g (8 oz) Le Moine, diced

Preparation

Preheat oven to 350°F (180°C).

Chop bread coarsely and place in a baking dish.

Beat eggs with milk, sugar, vanilla and spices. Pour over bread, making sure that all bread pieces are soaked in the mixture. Add milk if necessary.

Sprinkle with cranberries and cheese, stirring lightly to make sure they are evenly distributed.

Bake for around 1 hour or until bread pudding is puffy and golden. Serve with maple syrup or honey.