Start by cutting the slightly stale bread into cubes. The key here is to use bread that's just a bit old. Croissants, challah, or a good old-fashioned white bread works wonders. If it's too fresh, it doesn’t soak up the custard as well. And trust me, a nice soak is what it’s all about for this recipe.

Next up is making the custard. In a large mixing bowl, combine the lightly whisked eggs, whole milk, both types of sugar, melted butter, vanilla, sea salt, and spices (the cinnamon, allspice, and cardamom). Give it a good whisk until everything is well combined. The smell will whisk you away to the South even if you’re far from it.

Now, it's time to add in the stale bread cubes. Gently fold them into the custard mixture until they’re well coated. Allow the bread to soak for about 15-20 minutes. During this time, let the bread soak it all in. You want every piece to be as flavorful as possible.

Here comes the fun part! Fold in the sliced peaches and dried cranberries. These fruity additions provide bursts of flavor and texture. While some people prefer adding raisins or even chocolate chips, I always lean towards the peaches and cranberries for this recipe.

Preheat your oven to 350°F (175°C). Lightly grease a baking dish with butter or cooking spray. Transfer your luscious mixture into the greased dish, smoothing the top out. Bake for 45-50 minutes. Halfway through the baking time, give it a gentle poke to check if it’s custardy in the center yet. When done, a knife inserted in the center should come out clean, signifying that it's cooked to perfection.

Once removed from the oven, allow the pudding to cool for about 10-15 minutes. This waiting time seems long but it’s essential for the pudding to set. Then, serve warm and dress it up with your desired toppings!