Cranberry Bread Pudding

TRADITIONAL BREAD PUDDING with CRANBERRIES

6 (day-old) glazed cinnamon rolls.
6 (day-old) bear-claw pastries.

Preferably fresh from the bakery department discards. Dice into 3/4 inch cubes. spread on a tray and toast in a 350 degree oven for 10 minutes or so till dry and stale tasting. (You see, if fresh from the dumpster you have to work at it to get them to taste stale, otherwise, nuke them for 10 seconds each and enjoy in their original form.)

Combine basic custard recipe until sugar dissolves:

4 cups whole milk.
8 eggs, beaten
2 teaspoons cinnamon
1 tablespoon vanilla, I like the Mexican version.
1 cup sugar

Spread out cubed pastries in a large baking dish. maybe 10x13 or so.

Sprinkle over the top:

1/2 cup of dried sweetened cranberries.

Pour custard mixture gently over the top. Press any floaters down to saturate all the pastry. Place uncovered in a 350 degree oven for 45 minutes.

Enjoy the corner pieces before anyone else gets them with a dollop of wHipped cream.