A favorite, submitted by a favorite! guest to the Kitchens of Gracehill

8 slices cinnamon-raisin bread (we get it from Atlanta Bread Co and cut it 1" thick)
½ cup (1 stick) butter, melted
4 eggs
2 egg yolks
¾ cup sugar
3 cups milk
1 cup whipping cream
1 T pure vanilla extract

1 cup hot water
powdered sugar
2-3 cups assorted fresh blueberries, blackberries, raspberries and strawberries sliced.

Brush both sides of bread slices with melted butter. Line a 13X9X2-inch baking pan with buttered bread slices. In a large bowl beat eggs and egg yolks. Whisk in sugar, milk, cream and vanilla. Strain and pour over bread slices. Chill 2 hours or up to overnight.

Preheat oven to 350 degrees. Place baking pan on a large baking sheet with sides. Pour the hot water onto the baking sheet to provide steam for the custard as it bakes and rises. Bake 45 minutes until top is lightly browned. Cool slightly, cut into 6 squares and top with powdered sugar and fresh berries.

Ingredients: 1 (1-lb.) loaf white bread 2 tsp. Vanilla 1 1/4 cups sugar cinnamon 4 eggs 4 cups milk Vanilla Sauce: 1 cup sugar 1 stick butter 2 tbsp. Cornstarch 2 tsp. vanilla 1 cup boiling water

Grease a 9 x 13 inch pan. Break bread into pieces and put into pan. Beat 4 eggs well; add sugar, milk and vanilla. Blend well. Pour over bread. Push bread down into egg mixture. Sprinkle cinnamon over the top and dot with butter. Bake at 350 degrees for 50 minutes or until brown. Make sauce while pudding is baking. Mix sugar and cornstarch in 2-quart saucepan; gradually add the boiling water. Cook until it thickens. Remove from heat. Add 1 stick butter and 2 tsp. Vanilla. Stir until blended. Spoon over pudding 10 minutes after you take it out of the oven. Serves 15.