8 quarts sweet bread, cut into 2” cubes
10 large eggs
8 cups milk
8 cups heavy cream
2 cups granulated sugar
4 tablespoons ground cinnamon
2 tablespoon vanilla extract
1 pound butter, cut into small pieces
2 cups fresh seasonal fruits
Preheat oven to 350 degrees. Spray pan with non-stick spray. Lay sweetbread cubes on a sheet pan and put into a 250 degree oven for 15 minutes or until lightly toasted and semi dry. Remove from oven and allow to cool.
In a large bowl, combine the eggs, sugar, vanilla, cinnamon, milk and cream. Add the sweetbread and stir to evenly coat each piece of bread, let stand to completely soak up the egg mixture. Add the fruit and mix to combine. Pour mixture into the prepared pan and spread evenly. Top with the butter pieces.
Cover with foil, making sure that all the edges are tightly sealed. Bake in oven for 1 hour or until center of pudding is set but not dried out. During the last 10 minutes of baking remove foil to allow the top to brown and form a crust. Remove from the oven and cool to room temperature on a wire rack.