Jumble Berry Bread Pudding

Gosh Darn It! It's food like this that keeps my behind round and my arms waving! My sister made this while I was in Utah visiting and I thought I had died and gone to heaven. My favorite desserts are made with fruit, especially when you combine berries like this, thus "jumbleberry." She got the recipe from someone in her ward, who says it's a knock off of the bread pudding served at Kneaders Bakery in Utah county.

Cream Mixture
1 1/2 loaves, aged, white bread (Brittany made it with french bread)
1 Qt heavy cream
3 C sugar
1 large egg
1 tsp vanilla

Fruit Filling
5 C frozen berries, partially thawed
1 C sugar (or less if your berries are really sweet)

For bread mixture: In your blender - blend cream, sugar, egg, and vanilla - to dissolve sugar. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 15 minutes stirring every 5 minutes to allow cream mixture to absorb completely. The more 'day old' your bread the longer you'll need to let the sugar/milk mixture 'soak in'... just wait till teh milk/sugar mix is totally absorbed.

For fruit filling: Combine partially thawed berries (no need to thaw) with sugar, stirring till sugar is dissolved.

Using sprayed 9x13" pan - layer coated bread mixture (using approx 3/4 of the bread), then the fruit mixture over the layer of bread. Dot the top with the remaining bread mixture. Bake 40 minutes at 375 degrees. Best served warm with whipping cream.