3 eggs

1 1/2 cups (375 ml) milk

1/2 cup (125 ml) 35% cream

1/2 cup (105 g) sugar

1 tsp (5 ml) vanilla extract

1 cranberry and pecan country bread or raisin bread, about 1 lb (450 g), cut into 1/2-inch (1 cm) slices (about 14 slices)

With the rack in the middle position, preheat the oven to 425°F (220°C).

In an 11-inch (28 cm) ovenproof non-stick skillet, whisk together the eggs, milk, cream, sugar and vanilla.

Soak the bread slices in the egg mixture for 5 minutes. Turn the slices over and arrange them so they are slightly overlapping. There may still be liquid at the bottom of the skillet, but it will be absorbed as the pudding cooks. Set aside while you prepare the frangipane.

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