Bursting with Raspberries Bread Pudding

Bursting with Raspberries Bread Pudding

1 loaf day old French or country style bread (about 12 oz) 4 large eggs, plus yolks from 2 large eggs 1/2 cup packed light brown sugar 1 t. vanilla extract 1/2 t. finely grated lemon zest 1/4 t. salt 3 cups half and half or 1 1/2 cups each heavy cream and whole milk 1/2 pint raspberries, blueberries or blackberries

Lightly grease a shallow 2 quart baking dish. Trim ends and bottom crust from bread. Cut bread in 3/4 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 30. 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. Serves 8 Source: Unknown

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 * Catsrecipes Y-Group