Bursting with Raspberries Bread Pudding

Contributed by Catsrecipes Y-Group
* Serves 8
== Ingredients ==
* 1 loaf day old French or country style bread (about 12 oz)
* 4 large eggs, plus yolks from 2 large eggs
* ½ cup packed light brown sugar
* 1 tbsp vanilla extract
* ½ tbsp finely grated lemon zest
* ¼ tbsp salt
* 3 cups half and half or 1½ cups each heavy cream and whole milk
* ½ pint raspberries, blueberries or blackberries
== Directions ==
# Lightly grease a shallow 2 quart baking dish.
# Trim ends and bottom crust from bread.
# Cut bread in ¾ inch cubes.
# Measure 4 cups (save rest for another use).
# Spread cubes evenly in baking dish.
# In a medium bowl, whisk eggs and yolks, brown sugar, vanilla, lemon zest and salt to blend.
# Whisk in half and half; pour over bread.
# Cover with plastic wrap and let stand at least 20 minutes, pressing down on bread occasionally, until evenly soaked. (Can be prepared to this point. Refrigerate up to 1 day before proceeding) 
# Meanwhile, heat oven to 350 °F.
# Have a large roasting pan ready.
# Scatter berries on pudding and gently press them so they're submerged but still visible.
# Place dish in roasting pan.
# Place in oven.
# Fill pan with hot water to come halfway up sides of baking dish.
# Bake 40 to 45 minutes or until a pointed knife inserted near center of pudding comes out almost clean.
# Remove dish to a wire rack to cool.
# Serve warm, or cool completely, cover with plastic wrap and refrigerate until serving.
# Can be completely prepared, covered with plastic wrap and refrigerated up to 2 days.
Category:Blackberry Recipes
Category:Blueberry Recipes
Category:Bread pudding Recipes
Category:Cathy's Recipes
Category:Heavy cream Recipes
Category:Raspberry Recipes