Very Berry Bread Pudding French Toast.

Very Berry Bread Pudding French Toast

1 cup sugar
1 TBSP vanilla extract
1 pint milk
1 pint heavy cream
4 eggs
1/2 tsp. salt
1 pound brioche and/or croissant, diced - fresh or day-old
1 & 1/2 cups mixed berries (raspberry, strawberry, blueberry, and/or blackberry)

Combine all ingredients (except bread & berries) and mix all of the liquid thoroughly, then add the bread & berries. Mix again. Allow to soak at least 1 hour; overnight is better. Preheat oven to 300 degrees. Bake 1 hour in loaf pans (3X7) set in a water bath.

Cool, then slice into 1-inch thick pieces and place into batter. If bread pudding is very cold, it can sit in the dip for an hour or so. Pan-fry both sides of the dipped bread pudding in a medium-hot pan with vegetable oil. Place the French toast in 300-degrree oven to ensure it is reheated all the way through.

Batter:

2 cups heavy cream
4 eggs
1 tsp. vanilla extract
2 TBSP sugar

Combine all of the ingredients and mix thoroughly.