1.Trim and discard crusts from bread; cut each slice into four triangles. Arrange two rows of triangles, overlapping slightly, lengthways along base of shallow 2.5-litre (10-cup) ovenproof dish. Sprinkle half of the craisins over bread. Arrange another row of triangles lengthways down centre of dish, over first two rows, with triangles facing in opposite direction to first layer. Sprinkle with remaining craisins.
2.Preheat oven to moderately slow (170°C/150°C fan-forced).
3.Whisk remaining ingredients in large bowl. Pour mixture over bread; stand 15 minutes.
4.Place ovenproof dish in large baking dish; add enough boiling water to baking dish to come halfway up side of ovenproof dish. Bake pudding, uncovered, about 1 hour 20 minutes or until custard sets.
This recipe can be made a day ahead; keep, covered, in the refrigerator. serving suggestion Serve this pudding, hot or cold, with vanilla ice-cream.Note