Ingredients:
• 1.5 -(1 pound) loaves stale French bread, sliced
• 4- eggs
• 3 tbsp – Butter
• 6 cups – whole Milk
• 2 cups – white Sugar
• 2 1/2 tbsp – vanilla extract
• 2.5 tsp – ground Cinnamon
• 1 cup – chopped strawberries
• 1 cup – Blackberries
• 1/2 cup – unsalted Butter
• 1 cup – packed Brown sugar
• 1/3 cup – water
• 1/4 tsp – Pumpkin pie spice
• 1 – egg, beaten
• 1/8 tsp – salt
Method:
- Generously butter a 9×13 inch baking dish.
- Arrange the bread slices in the dish so they are packed in a little bit tight.
- In a medium bowl, whisk together the 4 eggs, milk, white sugar, vanilla, and cinnamon.
- Pour the liquid over the bread, and let it sit for an hour in the refrigeraterator.
- Press down the top with a spatula occasionally to help the bread absorb the liquid.
- After about 30 minutes, sprinkle the berries over the pudding, and press them down inside a bit to distribute.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake the bread pudding for 45 to 50 minutes in the preheated oven, or until the top is golden, and the middle is firm.
- While the pudding is baking, make the brown sugar sauce.
- Melt the unsalted butter in a saucepan over medium heat.
- Stir in the brown sugar, water, pumpkin pie spice, and salt.
- Cook, stirring constantly for about 2 minutes.
- Remove from heat, and whisk in the egg.
- Return to the burner, and cook stirring constantly until thickened, about 1 minute. Serve hot over the bread pudding.