Bread pudding

1. Cut the remaining bread into small pieces and bake the middle layer at 170 degrees Celsius in the oven for 8 minutes

2. Pour milk and light cream into a small pot

3. Add white sugar

4. Heat over low heat until the sugar melts, no need to boil

5. Put the milk aside to cool down. Dip the bread cubes in a little melted butter and wipe the inner surface of the container to prevent sticking and easy demolding. Place a layer of bread cubes and sprinkle some dried cranberries

6. Break up a whole egg and an egg yolk

7. At this time, the milk is almost cold. Pour it into the egg liquid and stir it evenly (as long as the temperature of the milk does not make Egg&vegetable soup)

8. Sift half of the egg milk and pour it onto the bread chunks

9. Place the remaining bread chunks on the top layer

10. Sift the remaining egg and milk mixture onto the bread, soak it for a while, and use chopsticks to press the bread until it is fully soaked

11. Place the baking bowl on the baking tray, pour hot water into the tray, with a height of approximately 0.5-1 centimeters, and bake at 185 degrees Celsius in the oven. Bake over water for about 40 minutes until the egg and milk solidify. I covered it with tin foil when I saw the color in the middle, and in the last 10 minutes, if it didn't solidify completely, it would heat up to 200 degrees. Please adjust this according to your own oven.