Berry Bread Pudding

• 6 mounded cups of challah or brioche bread, cubed (preferably a day old)
• 2 cups fresh mixed berries (plus more for garnish)
• (blueberries, raspberries, cut strawberries or any combination)
• ¾ cup sugar (plus more for coating pan)
• 4 eggs
• 1 cup heavy cream
• 1 cup whole milk
• 1 tablespoon vanilla extract
• ½ teaspoon cinnamon
• pinch of allspice
• pinch of salt
• Powdered sugar (for garnish)
• Vanilla ice cream

Butter an 8” x 8” pan and coat with sugar. Set aside. Preheat oven to 350 degrees. In a medium to large mixing bowl, combine eggs, heavy cream, milk, sugar, vanilla extract, cinnamon, allspice and salt. Beat for 30 seconds or just enough for a smooth consistency. Set aside for a minute or two, to reduce the air bubbles on the surface.

Add the cubed bread to the custard mixture and gently toss until all pieces are coated. Add the mixed berries and gently fold until evenly distributed throughout mixture. Add mixture to the sugar coated pan.

Bake for 45 minutes or until light golden brown on top and custard is set. Let stand for 30 minutes before serving. Cut into squares and top with fresh berries, powdered sugar and ice cream.