Raspberry Bread Pudding


Do ahead options:  
Can be prepared thru step 3 and refrigerated up to 1 day before proceeding.
Also can be completely prepared and covered with plastic and refrigerated up to 2 days.


                       1 loaf of french bread or country style bread approx. 12 ozs.
                        4 large eggs, plus yolks from 2 large eggs
                       1/2 cu packed light-brown sugar
                       1 tsp vanilla
                        1/2 tsp finely grated lemon zest
                        1/4 tsp salt
                       3 cups half-and-half or 1 1/2 cups each heavy cream and whole milk
                        1/2 pt raspberries, blueberries or blackberries

        1)  lightly grease shallow 2 qt baking dish
        2)  trim ends and bottom crust from bread.  Cut bread in 3/4" cubes.  Measure 5              cups (save rest of cubes another use).  Spread cubes evenly in baking dish.
        3)  In a medium bowl, whisk eggs and yolks, brown sugar, vanilla, lemon zest and              salt to blend.  Whisk 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.
         4)  Meanwhile heat oven to 350 degrees.  Have a large roasting pan ready.
         5)  Scatter berries on pudding and gently press them so they're submerged but still
             visible.  Place dish in roasting pan.  Place in oven, fill roasting pan with water to              come half way up the sides of the baking dish.
         6)  Bake 40 to 45 min. 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 and refrigerate until ready to serve.
Serves 8 people

                                                                   Submitted by Renie!