Cranberry Bread & Butter Pudding

1 1/2 stale baguettes
100 g unsalted butter, soft
750 g cream
750 g milk
2 lemons, zested
1 nutmeg, ground
9 whole eggs
200 g castor sugar
80 g dried cranberries
100 g white chocolate, chopped

Trim crusts from breads and discard.
Slice into triangles, butter one side of each and lay into dish.
Scatter cranberries and chocolate inbetween layers.
Cream sugar and eggs in a large bowl.
Bring cream and milk, nutmeg and lemon zest to the boil and make an anglaise with the egg mix.
Pour over bread, cover with baking paper and press overnight.
Remove paper and weights, and bake in a baine marie at 180ºC for 40 mins or until set.