Spring berry bread pudding

Prep: 45 minutes, plus resting time 50 minutes 6 to 8 servings cups cubed (1-inch cubes) day-old challah cups blueberries cup raspberries large whole eggs large egg yolks cups granulated sugar cups milk tablespoon vanilla Pinch of freshly grated nutmeg Confectioners’ sugar Whipped cream, optional Arrange the bread and berries in a greased 9-by-13-inch baking dish, making sure they are evenly distributed. Beat the whole eggs and egg yolks with an electric mixer on medium speed until they are frothy. Add the granulated sugar; beat until thick and lemon colored, about 3 minutes. Reduce the speed to low, add the milk, and mix to combine. Add the vanilla and nutmeg; mix to combine. Pour custard over bread. Let sit 1 hour to help the bread absorb the custard, occasionally pushing the bread down with a wooden spoon. Meanwhile, heat the oven to 375 degrees. Place the baking dish in a larger baking pan. Pour almost-boiling water into the larger baking pan to reach halfway up the sides of the pudding dish. Bake, 40 to 45 minutes. Carefully push the bread down with a large wooden spoon. The remaining liquid custard will rise to the surface. Spoon the custard evenly over the bread slices. Bake until a skewer inserted into the center comes out clean, about 10 minutes. Remove the pudding from the oven. Dust with confectioners’ sugar; then let the bread pudding rest on a rack, 10 minutes. Serve alone or with whipped cream.

362 calories, 8 g fat, 3 g saturated fat, 193 mg cholesterol, 61 g carbohydrates, 43 g sugar, 12 g protein, 271 mg sodium, 3 g fiber