Lemon-Berry Bread Pudding
Recipe courtesy Suzanne Zimmer Lowery

Serves 10-12

Ingredients:
1 pound loaf bread (challah or brioche preferred), cut into cubes
1 quart milk
3 eggs
4 ounces butter, melted
1 1/2 cups sugar
1/2 teaspoon cinnamon
1 tablespoon almond or vanilla extract
1 lemon, zested
1-2 cups fresh or dried berries
Pinch of salt

Directions:
Preheat the oven to 350ºF.  Grease a 9 x 12-inch baking dish.

Place the bread cubes in a large bowl and pour the milk over, tossing to coat.

In a separate bowl, whisk together the milk, eggs, butter, sugar, salt, cinnamon, extract, and zest.  Pour the mixture over the soaked bread and gently combine.  Fold in the berries and spread the mixture in the prepared pan.

Place the pudding in a cookie sheet in the middle of the oven and fill the cookie sheet with 1-inch of water.  Bake until set and golden, about 45 minutes.  Serve warm or at room temperature with ice cream or whipped cream.