Ingredients
1/4
cup turbinado sugar (raw sugar)
1
cup fresh blueberries
1
cup fresh raspberries
1
to 2 tablespoons granulated sugar, if desired
4
eggs
4
egg yolks
1
teaspoon vanilla extract
2
cups whole milk
1
cup heavy whipping cream
2/3
cup granulated sugar
1
teaspoon salt
1
loaf (1 lb) brioche or challah bread, cut into1/2-inch cubes
2
cups whole milk
5
egg yolks
1/2
cup granulated sugar
1
teaspoon vanilla extract
Preparation
Heat oven to 350°F. Spray 2-quart casserole with cooking spray; coat with turbinado sugar, reserving any excess sugar.
In small bowl, mash together berries and 1 to 2 tablespoons granulated sugar (less if berries are sweet, more if not); set aside.
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.
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.
In large bowl, add bread cubes and egg mixture; carefully toss to coat. Add berry mixture; carefully toss until combined. Pour into casserole. Sprinkle with remaining turbinado sugar. Cover casserole with foil.
Bake 30 minutes. Remove foil; bake 15 minutes longer or until golden brown. Let stand at least 30 minutes or until pudding sets. Serve warm or at room temperature; cover and refrigerate any remaining pudding.
In 3-quart nonaluminum saucepan, heat 2 cups milk over medium heat, stirring frequently, until milk begins to simmer; remove from heat.
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. Heat over low heat, stirring frequently, until mixture thickens; remove from heat. Serve warm or at room temperature; cover and refrigerate any remaining sauce.
