Bursting with Berries Bread Pudding

Bursting with Berries Bread Pudding
By: Abigail Johnson Dodge

1 medium (about 12oz) loaf day-old French or country-style bread (avoid sourdough)
4 whole large eggs
plus 2 yolks from large eggs
½ cup firmly packed brown sugar
1 teaspoon vanilla
½ teaspoon finely grated lemon zest
¼ teaspoon salt
3 cups half-and-half or 1 ½ cups each heavy cream and whole milk
½ pint raspberries, blueberries, or blackberries, rinsed and well dried
***I’ve even used dried cranberries!***

Trim away the tough ends and bottom crust from the bread. Cut into cubes (don’t fuss too much with the size as they won’t be uniform). Measure 5 cups of the cubes.

Lightly grease the bottom and sides of an 8-cup baking dish (8-inch square dish) and add the bread cubes in an even layer.

In a medium bowl, combine the whole eggs, egg yolks, brown sugar, vanilla, lemon zest, and salt. Whisk until well blended. Pour in the half-and-half or cream and milk and whisk until combined. Pour the custard over the bread cubes. Cover with plastic wrap and let sit at room temperature, pressing down on the bread occasionally, until the bread is evenly soaked, 20 minutes to 1 hour.

Meanwhile, position the oven rack on the middle. Heat the oven to 350 degrees. Have ready a large baking pan with 3-inch sides.

Scatter the berries (or cranberries) evenly on top of the pudding and gently press on them so they are submerged but still slightly visible. Set the baking dish in the baking pan. Carefully fill the baking pan with hot water to come halfway up the sides of the baking dish. Bake until a small paring knife inserted near the center of the pudding comes out almost clean, about 45 minutes. Transfer the baking pan to a place to cool, carefully pouring out the hot water. Carefully lift out the baking dish and set on a rack to cool. Serve warm, or let cool completely, cover with plastic wrap, and refrigerate until ready to serve. Drizzle with chocolate, berry or caramel sauce if desired!