Your kitchen will smell like French toast when you pull this sweet, custard-y casserole from the oven. Vivian Howard, of Chef & the Farmer in North Carolina, invented this creative combination of tart cranberries and piquant rosemary, which makes an ideal holiday breakfast.
In a large bowl, toss together and thoroughly combine the bread, cranberries, rosemary, and lemon zest. Transfer the mixture to a greased 9" x 13" baking dish and set aside.
In the same bowl you used to mix the bread, whisk together the milk, heavy cream, eggs, 1/2 cup (99g) sugar, vanilla, and salt. Pour over the bread. Cover and refrigerate a minimum of 1 hour, or up to overnight.
When you're ready to bake, preheat the oven to 350°F. Remove the bread pudding from the fridge, uncover and give it a stir.
To make the topping, whisk together the sugar and nutmeg. Sprinkle generously over the top of the pudding.
Bake for 1 hour, uncovered, until set. Serve warm.
Refrigerate any leftovers, well wrapped, for several days.
