Berry Brioche Bread Pudding with Vanilla Sauce

Ingredients

• 0.3 cup sugar raw ( sugar)
• 1 cup blueberries fresh
• 1 cup raspberries fresh
• 1 tablespoons granulated sugar 
• 4  eggs 
• 4  egg yolk 
• 1 teaspoon vanilla extract 
• 2 cups milk whole
• 1 cup cup heavy whipping cream 
• 0.7 cup granulated sugar 
• 1 teaspoon salt 
• 1 lb egg bread loaf - crusts 
• 2 cups milk whole
• 5  egg yolk 
• 0.5 cup granulated sugar 
• 1 teaspoon vanilla extract 

Equipment

• bowl
• sauce pan
• oven
• whisk
• aluminum foil

Directions

1. Heat oven to 350°F. Spray 2-quart casserole with cooking spray; coat with turbinado sugar, reserving any excess sugar.
2. In small bowl, mash together berries and 1 to 2 tablespoons granulated sugar (less if berries are sweet, more if not); set aside.
3. In 3-quart saucepan, heat 2 cups milk, the whipping cream, 2/3 cup granulated sugar and the salt over medium heat, stirring frequently, until mixture begins to simmer; remove from heat.
4. In medium bowl, beat together 4 eggs, 4 egg yolks and 1 teaspoon vanilla, using a whisk, until light and creamy. To prevent curdling, gradually beat in milk mixture until blended.
5. In large bowl, add bread cubes and egg mixture; carefully toss to coat.
6. Add berry mixture; carefully toss until combined.
7. Pour into casserole.
8. Sprinkle with remaining turbinado sugar. Cover casserole with foil.
9. Bake 30 minutes.
10. Remove foil; bake 15 minutes longer or until golden brown.
11. Let stand at least 30 minutes or until pudding sets.
12. Serve warm or at room temperature; cover and refrigerate any remaining pudding.
13. In 3-quart nonaluminum saucepan, heat 2 cups milk over medium heat, stirring frequently, until milk begins to simmer; remove from heat.
14. In medium bowl, beat together remaining vanilla sauce ingredients, using whisk, until light and creamy. To prevent curdling, gradually beat in milk until blended; return mixture to saucepan.
15. Heat over low heat, stirring frequently, until mixture thickens; remove from heat.
16. Serve warm or at room temperature; cover and refrigerate any remaining sauce.