Berry Brioche Bread Pudding with Vanilla Sauce

Heat oven to 350F. Spray 2-quart casserole with cooking spray; coat with turbinado sugar, reserving any excess sugar.

In small bowl, mash together berries and 1 to 2 tablespoons granulated sugar (less if berries are sweet, more if not); set aside.

In 3-quart saucepan, heat 2 cups milk, the whipping cream, 2/3 cup granulated sugar and the salt over medium heat, stirring frequently, until mixture begins to simmer; remove from heat.

In medium bowl, beat together 4 eggs, 4 egg yolks and 1 teaspoon vanilla, using a whisk, until light and creamy. To prevent curdling, gradually beat in milk mixture until blended.

In large bowl, add bread cubes and egg mixture; carefully toss to coat.

Add berry mixture; carefully toss until combined.

Pour into casserole.

Sprinkle with remaining turbinado sugar. Cover casserole with foil.

Bake 30 minutes.

Remove foil; bake 15 minutes longer or until golden brown.

Let stand at least 30 minutes or until pudding sets.

Serve warm or at room temperature; cover and refrigerate any remaining pudding.

In 3-quart nonaluminum saucepan, heat 2 cups milk over medium heat, stirring frequently, until milk begins to simmer; remove from heat.

In medium bowl, beat together remaining vanilla sauce ingredients, using whisk, until light and creamy. To prevent curdling, gradually beat in milk until blended; return mixture to saucepan.

Heat over low heat, stirring frequently, until mixture thickens; remove from heat.

Serve warm or at room temperature; cover and refrigerate any remaining sauce.