Breakfast Bread Pudding

Place cereal in a greased 1-1/2 quart casserole. Sprinkle with cranberries and toss to mix. 

Pour 2-1/2 cups hot milk over cereal mixture. Gently press cereal mixture into hot milk with a large spoon. Allow to cool to room temperature. 

In a separate bowl, beat 1/2 cup sugar, eggs, 1 cup milk, 1/2 teaspoon cinnamon, nutmeg and salt until smooth. Pour egg mixture over cereal mixture.

Bake 40 to 55 minutes or until center is set. Cool to room temperature. 

Serve with warm raspberries and whipped cream.