Berry Bread Pudding With Vanilla Cream Sauce - cooking recipe

Ingredients

1 (16 ounce) French bread, loaf cubed
1 cup frozen raspberries (do not thaw)
1 cup frozen blackberrie (do not thaw)
4 large eggs, lightly beaten
2 1/4 cups milk
1 cup sugar
1/4 cup butter, melted
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
2 tablespoons melted butter
2 tablespoons sugar
2 cups whipping cream
1 cup sugar
2 tablespoons all-purpose flour
1/2 cup butter
1 teaspoon vanilla extract

Preparation

Arrange half of bread pieces in a lightly greased 11x7 inch baking dish.
Arrange frozen berries in a single layer over bread.
Top with remaining bread pieces.
Whisk 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\u00b0 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.
****Vanilla Cream Sauce Directions.
Stir whipping cream, sugar, and flour together in a saucepan.
Add butter and cook stirring constantly, over medium heat until mixture is slightly thickened.
Remove from heat and stir in vanilla.
Serve warm.