Berry Bread Pudding With Vanilla Cream Sauce

Ingredients

• 1 cup blackberries frozen thaw (do not )
• 16 ounce bread loaf french cubed
• 0.3 cup butter melted
• 2 tablespoons butter melted
• 4 large eggs lightly beaten
• 1 teaspoon ground cinnamon 
• 1 teaspoon ground nutmeg 
• 2.8 cups milk 
• 1 cup raspberries frozen thaw (do not )
• 10 servings garnishes: raspberries fresh
• 1 cup sugar 
• 2 tablespoons sugar 
• 1 teaspoon vanilla extract 
• 10 servings vanilla cream sauce 

Equipment

• oven
• whisk
• baking pan
• wooden spoon

Directions

1. Arrange half of bread pieces in a lightly greased 11- x 7-inch baking dish. Arrange frozen berries in a single layer over bread. Top with remaining bread pieces.
2. Whisk eggs and next 6 ingredients until smooth. Slowly pour egg mixture over bread, pressing down with a wooden spoon until bread absorbs mixture.
3. Let stand 20 minutes.
4. Bake, covered, at 350 for 30 minutes. Uncover, brush evenly with 2 tablespoons melted butter; sprinkle evenly with 2 tablespoons sugar, and bake 30 more minutes or until set.
5. Remove from oven, and let stand 30 minutes.
6. Serve with Vanilla Cream Sauce.
7. Garnish, if desired.