Blackberry Bread Pudding with Creme Anglaise

Pap is my hero, braving thorny brambles, spiders, poison ivy, and who knows what else, just to get me some wild blackberries. A special guy needs a special treat, something to comfort him while he tries to remove a thorn that was lodged in his thumb ... poor baby. This is the kind of recipe that will probably rekindle memories of desserts that your grandmother most likely made, nothing fancy, just basic food that satisfies.

Ingredients:
1/2 large loaf brioche or challah (about 8 ounces)
2 cups half-and-half
2 cups heavy cream
1 pinch salt
6 large eggs
1 cup granulated sugar
1 teaspoon vanilla extract
2 cups blackberries

Directions:
1. Heat the oven to 350 degrees.

2. Cut the crust off the bread and cut the bread into 1-inch cubes. (You should have about 3 & 1/2 cups of bread cubes.) Scatter the bread cubes on a baking sheet and toast them in the oven until light golden brown, 10 to 15 minutes. Watch carefully to make sure they do not brown too much. Set aside to cool, leaving the oven on.

3. In a medium bowl, combine the half-and-half, cream, and salt. In a separate large mixing bowl, whisk the eggs, granulated sugar, and vanilla together. Whisking constantly, gradually add the cream mixture. Strain into a large bowl to remove any lumps. Add the bread cubes, toss gently, and let soak until they absorb the custard, 125 to 30 minutes, folding the mixture once after 5 minutes to ensure even soaking. Fold the blackberries in carefully, and pour into a deep 9x13-inch baking dish.

4. Place the dish in a large roasting pan and fill the roasting pan with enough hot water to reach about halfway up the sides of the baking dish, to create a hot water bath. Bake until the pudding is set and golden brown on top, 45 to 50 minutes. Remove the baking dish from the water bath and serve immediately, or let cool to serve warm or chilled. Serve by the large spoonful, dusted with confectioners' sugar.

Ingredients for Creme Anglaise:
1/2 cup heavy cream
1/3 cup milk
3 tablespoons sugar
2 large egg yolks

Directions:
In 1-quart saucepan, combine heavy cream and milk; cook over medium heat just until bubbles form around edge of pan. Remove from heat. In medium-size bowl, beat together sugar and egg yolks. Gradually pour cream mixture into yolk mixture, stirring constantly. Pour mixture back into saucepan; cook over low heat, stirring constantly, until thickened. (Do not boil.) Stain sauce into bowl; stir in 1 teaspoon vanilla extract. Cover and refrigerate until ready to serve.