3 Berry Bread Pudding

Bread Pudding: Tear bread into pieces and place into a 9x12 baking pan

Sprinkle raspberries, blueberries and blackberries over bread.

Heat cream in sauce pan just until it forms a skin on top set aside, meanwhile whisk together egg yolks, vanilla and sugar until sugar seems to disappear and mix is almost clearing. Slowly pour hot cream into egg mixture whisking constantly so that the cream does not curdle the egg mix. Once all is incorporated, pour over egg bread. Allow this to be soaked up by the bread.

Place filled baking pan on a sheet pan or cookie pan with edges and pour water in cookie pan, this creates a steam bath for the pudding. Bake at 325* until a wooden toothpick comes out clean. Remove pudding from oven and turn oven over to broil. Let pudding cool to almost room temperature. Sift powder sugar over the pudding very lightly and place under broiler to caramelize the sugar, be very careful not to leave it for it will burn very fast.

Bourbon Sauce:

Create a double boiler by using a medium saucepan and a stainless steel mixing bowl (the bowl is important in the process). Pour water to about 1/4 of the saucepan so that an area is left for steam to build under the bowl. Heat on medium high on stovetop.

Melt butter in double boiler add sugar and continue to cook until sugar is dissolved. Add egg yolks and whisk. Cook until sauce clears but not curdled. Once this is done remove bowl from double boiler and let sauce come to room temperature. Add bourbon. To serve, cut pudding and set in small bowl, top with bourbon sauce and enjoy.