Berry Bread Puddings

Amount	Ingredient
8 c	bread, cubed or torn into 1 1/2-inch pieces
4 c	frozen mixed berries, such as blackberry, raspberry, strawberry, or blueberry
1 1/2 c	granulated sugar
8 ea	large eggs
3 c	half and half
1 tablespoon	pure vanilla extract
1 teaspoon	cinnamon
1/4 teaspoon	nutmeg
2 tablespoons	powdered sugar, for dusting

Preheat oven to 375°F. Prepare eight individual soufflé cups (1-cup capacity) with cooking spray. In a large bowl, toss the bread cubes with the berries to distribute evenly. In another bowl, beat the eggs with a whisk or electric mixer on low speed until frothy. Add the sugar and beat until well blended. Add the half and half, vanilla, cinnamon, and nutmeg and continue beating on low speed until well blended. Fill soufflé cups with bread and berry mixture, mounding it a bit on top. Pour egg mixture over the bread and berries, filling evenly to the rim. Place the soufflé cups in large ovenproof baking dish and pour boiling water into the dish until it reaches about halfway up the sides of the soufflé cups. Bake for 30 to 35 minutes, or until a cake tester or toothpick placed in the center of the puddings comes out clean. Remove from oven and allow to cool. Sift confectioners' sugar over each just before serving.

Notes: Day old bread works great for this recipe. I like to use challah or brioche These can be prepped one day ahead; I refrigerate the individual souffle cups the night before and bake them the next day.

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