Berry Bread Pudding With Vanilla Cream Sauce
Posted by: Pat Fri 20 Jan 2006 11:46 am
Prep:30 min., Stand: 50 min., Bake:1 hr.
Make the sauce the day before, and reheat in the microwave. Assemble the bread pudding when the roast comes out of the oven, and bake it while you have dinner. This is a moist bread pudding.

Ingredients:
1 (16-ounce) French bread loaf, cubed
1 cup frozen raspberries (do not thaw)
1 cup frozen blackberries (do not thaw)
4 large eggs, lightly beaten
2 ¾ cups milk
1 cup sugar
¼ cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 tablespoons melted butter
2 tablespoons sugar
Vanilla Cream Sauce
Garnishes: fresh raspberries, powdered sugar

Instructions:
ARRANGE half of bread pieces in a lightly greased 11- x 7-inch baking dish. Arrange frozen berries in a single layer over bread. Top with remaining bread pieces.
WHlSK eggs and next 6 ingredients until smooth. Slowly pour egg mixture over bread, pressing down with a wooden spoon until bread absorbs mixture. Let stand 20 minutes.
BAKE, covered, at 350° for 30 minutes. Uncover, brush evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons sugar, and bake 30 more minutes or until set. Remove from oven, and let stand 30 minutes. Serve with Vanilla Cream Sauce. Garnish, if desired.
Vanilla Cream Sauce:
2 cups whipping cream
1 cup sugar
2 tablespoons all-purpose flour
½ cup butter
1 teaspoon vanilla extract
STIR first 3 ingredients together in a saucepan. Add butter, and cook, stirring constantly, over medium heat until butter is melted and mixture begins to boil. Cook, stirring constantly, 3 minutes or until mixture is slightly thickened. Remove from heat, and stir in vanilla. Serve warm.

Makes 10 servings