This berry bread pudding is made with toasted French bread, raspberries, blueberries, and blackberries in a cream cheese custard. It reminds me of berry cobbler, especially with that thick homemade vanilla sauce poured over the top.
**BERRY BREAD PUDDING RECIPE**
**Ingredients**
• 1 loaf French bread, cut into bite-size cubes
• 2 cups total raspberries, blueberries, and blackberries
• 2 (8-oz) blocks cream cheese, softened
• 4 eggs
• 2 cups milk
• 1⅓ cups granulated sugar
• 2 tsp vanilla extract
**Directions**
1. Toast the bread cubes in a single layer at 300°F for about 20 minutes. Let cool and spread in a greased 9 × 13-inch baking dish.
2. Scatter the washed, dried berries over the bread. Beat together the cream cheese, eggs, milk, sugar, and vanilla. Pour evenly over the bread and berries.
3. Gently press the bread into the custard and let it soak for at least 30 minutes.
4. Bake covered with foil at 350°F for 30 minutes. Uncover and bake another 10–15 minutes, until the center is set and the top is lightly golden.
**THICK VANILLA SAUCE**
• 2 cups heavy cream, divided
• 1½ tbsp cornstarch
• ½ cup granulated sugar
• 2 tbsp butter
• 2 tbsp vanilla extract
Whisk the cornstarch into ¼ cup cold heavy cream. Add it to a saucepan with the remaining 1¾ cups cream and the sugar. Stir over medium-low heat until thickened and just bubbling. Remove from the heat and stir in the butter and vanilla. Let sit for a few minutes, then spoon over warm bread pudding.
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