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

 * 1) Lightly grease a shallow 2 quart baking dish.
 * 2) Trim ends and bottom crust from bread.
 * 3) Cut bread in ¾ inch cubes.
 * 4) Measure 4 cups (save rest for another use).
 * 5) Spread cubes evenly in baking dish.
 * 6) In a medium bowl, whisk eggs and yolks, brown sugar, vanilla, lemon zest and salt to blend.
 * 7) Whisk in half and half; pour over bread.
 * 8) 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)
 * 9) Meanwhile, heat oven to 350 °F.
 * 10) Have a large roasting pan ready.
 * 11) Scatter berries on pudding and gently press them so they're submerged but still visible.
 * 12) Place dish in roasting pan.
 * 13) Place in oven.
 * 14) Fill pan with hot water to come halfway up sides of baking dish.
 * 15) Bake 40 to 45 minutes or until a pointed knife inserted near center of pudding comes out almost clean.
 * 16) Remove dish to a wire rack to cool.
 * 17) Serve warm, or cool completely, cover with plastic wrap and refrigerate until serving.
 * 18) Can be completely prepared, covered with plastic wrap and refrigerated up to 2 days.