Recipe: Berry Bread Pudding with Maple Sauce

BERRY BREAD PUDDING WITH MAPLE SAUCE
Source: Sacagawea Cookbook by Teri Evenson, Lauren Lesmeister, Jeff Evenson
Servings: 12

SAUCE:
1 cup heavy cream
3 large egg yolks
1/4 cup maple syrup (substitute 1/4 cup firmly packed brown sugar and 1/8 teaspoon maple flavoring
pinch of salt
BREAD PUDDING:
4 large eggs
1 cup sugar
1/2 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3 cups heavy cream
6 cups cubed day-old sourdough bread, crusts removed
3/4 cup raspberries
3/4 cup blackberries

FOR SAUCE:
Combine sauce ingredients in a small saucepan. Bring to boil over medium heat stirring constantly. Remove from heat and place pan in ice water to cool.

Preheat oven to 325 degrees F. Butter a 9x13-inch baking pan.

FOR BREAD PUDDING:
In a large bowl, mix the eggs, sugar, honey spices, salt and cream. Stir in the bread and let set for about 20 minutes. Pour bread mixture into prepared pan. Carefully fold in berries.

Cover tightly with foil and bake for 40-50 minutes. Let cool.

Cut and serve with sauce over individual servings.