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Contributed by Catsrecipes Y-Group
- Serves 8
- 1 loaf day old French or country style bread (about 12 oz)
- 4 large eggs, plus yolks from 2 large eggs
- ½ cup packed light brown sugar
- 1 tbsp vanilla extract
- ½ tbsp finely grated lemon zest
- ¼ tbsp salt
- 3 cups half and half or 1½ cups each heavy cream and whole milk
- ½ pint raspberries, blueberries or blackberries
- Lightly grease a shallow 2 quart baking dish.
- Trim ends and bottom crust from bread.
- Cut bread in ¾ inch cubes.
- Measure 4 cups (save rest for another use).
- Spread cubes evenly in baking dish.
- In a medium bowl, whisk eggs and yolks, brown sugar, vanilla, lemon zest and salt to blend.
- Whisk in half and half; pour over bread.
- Cover with plastic wrap and let stand at least 20 minutes, pressing down on bread occasionally, until evenly soaked. (Can be prepared to this point. Refrigerate up to 1 day before proceeding)
- Meanwhile, heat oven to 350 °F.
- Have a large roasting pan ready.
- Scatter berries on pudding and gently press them so they're submerged but still visible.
- Place dish in roasting pan.
- Place in oven.
- Fill pan with hot water to come halfway up sides of baking dish.
- Bake 40 to 45 minutes or until a pointed knife inserted near center of pudding comes out almost clean.
- Remove dish to a wire rack to cool.
- Serve warm, or cool completely, cover with plastic wrap and refrigerate until serving.
- Can be completely prepared, covered with plastic wrap and refrigerated up to 2 days.