A Very Berry Bread Pudding


1 challah Loaf

4 eggs, 2 egg yolks

1/2 cup brown sugar

1/2 cup white sugar

4.5 cups of Half and Half

1 tsp. vanilla Extract

1/2 vanilla Bean

1 cup frozen blackberries

1 cup frozen blueberries


Cut challah bread into 1.5 inch chunks. Arrange into a buttered 9×13 baking dish and place in the oven. Start heating the oven to 375*F. Remove the baking dish with challah bread from the oven when the oven reaches about 250*F. Keep heating the oven to the designated 375*F. Meanwhile, whisk together eggs, sugar, brown sugar, and vanilla extract. Add half and half and the scraped seeds from the vanilla bean. Set aside. Roughly arrange the berries on top of the challah bread and poor the custard over. Cover with foil, press everything down so that the custard soaks into the bread. [At this point, you can refrigerate for a few hours if need be] Bake at 375*F for 45-60 minutes, uncover and bake another 15 so that the top is golden brown and delicious. Enjoy plain, with creme anglaise or vanilla ice cream.