Berry Bread Pudding

Hey, everybody!! This is so good and only takes a few minutes to fix. It calls for half-n-half, but Land o Lakes makes a half-n-half that is fat free, but very creamy. I have used almost every fruit in the bottom even rubarb (I used a little more sugar with each fruit than is called for though). The Butter Sauce topping is delicious. Let me know how you like it, please.

2 C. fresh or frozen whole berries (rasberries, blackberries or blueberries)
1/2 C. plus 2 T. sugar
1 T. cornstarch
4 C. fresh French bread, crusts trimmed, cubed. (I left the curst on)
2 C. Land O Lakes half & half
2 eggs
1 t. vanilla

Butter Sauce Ingredients:

1/4 C. sugar
1 t. cornstarch
1/2 C. heavy whipping cream
1/2 C. butter
1 t. vanilla

Instructions:

Heat oven to 350 degrees. Combine berries, 1 T. sugar and 1 T. cornstarch in small bow.; spoon into buttered 2 quart casserole dish. Place bread cubes over berries.

Combine 1/2 C. sugar, half & half, eggs and vanilla in medium bowl with wire whisk; mix well. Pour over bread cubes. Gently press down on bread so cubes absorb egg mixture.

Sprinkle bread cubes with remaining sugar. Place casserole dish into ungreased 13x9-inch baking pan. Place baking pan on oven rack; pour hot water inot pan to within 1 in. from the top. Bake for 70 min. or until top is lightly browned. Remove casserole dish from baking pan.

Meanwhile, combine 1/4 c. sugar and 1 t. cornstarch in 1 qt. saucepan. Gradually stir in whipping cream until smooth. Add 1/4 c butter. Cook over medium heat, stiring occasionally, until butter is melted and mixture comes to a full boil about 6 min. Boil 1 min. Remove from heat; stir in vanilla. Server warm with warm bread pudding.

Reprinted from Land O’Lakes