Four large whole eggs
½ cup of white sugar
1/4 teaspoon of vanilla extract
One cup of cold milk
One cup of cold heavy whipping cream
¼ loaf of white bread
2 ounces of white chocolate-shaved
2 cups of frozen assorted berries-we use a mix of raspberries, blueberries & blackberries
Place the frozen berries in a china cap or similar colander/strainer that ia positioned over a mixing bowl to catch the berry juice as the fruit thaws. It is important that the berries are completely defrosted anf thawed before adding them to the custard as too much liquid will impede the custards ability to set properly. Place the drained berries in a bowl and add the cup of sugar to sweeten them and extract the remaining juice. Set the drained liquid and one ¼ cup of the berries aside to make sauce later.
In a large mixinf bowl, combine the eggs, sugar and vanilla together and use a wire wisk to stir vigorously ubtil the ingredients are completely incorporated. Next, add the milk and heavy cream until fully combined.
Prepare the bread by cutting it with a serrated knife or tearing it into one inch cubes, removing the crusts if you prefer. Add the mixture to the custard and allow the bread 20 minutes to absorb liquid in the custard. Pour the bread pudding mix onto a 9x12 inch or 12x12 inch baking pan and add the shaved white chocolate evenly into the mixture.
Add the thawed, drained berries in to the mix and stir gently with a rubber spatula until the berries are evenly dispursed.
Place the baking dish in a slightly larger baking pan and fill with cold water 2/3 up the sides of the baking dish. Preheat oven to 325 degrees F. and bake the pudding for 35 minutes. Remove from the water bath immediately when finished baking and allow to cool.
Pour the drained juice \ into a sauce pan and heat the mixture over medium heat, stirring to insure that it does not burn.
Add sugar to taste and heat until the sauce begins to reduce to a syrup-like consistency. Strain the sauce to remove any skins or seeds, add the reserved whole berries and allow to cool to room temp.
Serve with the bread pudding.