Berry Bread Pudding With Vanilla Cream Sauce

• 1 (16-ounce) French bread loaf, cubed
• 1 cup frozen raspberries (do not thaw)
• 1 cup frozen blackberries (do not thaw)
• 4 large eggs, lightly beaten
• 2 3/4 cups milk
• 1 cup sugar
• 1/4 cup butter, melted
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon vanilla extract
• 2 tablespoons melted butter
• 2 tablespoons sugar
• Garnishes: fresh raspberries, powdered sugar

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. Let stand 20 minutes.
3. Bake, covered, at 350u0b0 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. Remove from oven, and let stand 30 minutes. Serve with Vanilla Cream Sauce. Garnish, if desired.

bread, frozen raspberries, frozen blackberries, eggs, milk, sugar, butter, ground cinnamon, ground nutmeg, vanilla, butter, sugar, fresh raspberries

Taken from www.myrecipes.com/recipe/berry-bread-pudding-with-vanilla-cream-sauce (may not work)