Blackberry Bread Pudding Recipe

Butter each slice of bread on both sides. In a heavy saucepan, combine the milk and the vanilla bean, split lengthwise.

Heat the milk over medium heat until it's just shimmering and nearly boiling.

Remove the vanilla bean from the hot milk and scrape its seeds back into the milk. While the milk is heating, whisk the eggs, sugar, and framboise in a mixing bowl until the mixture is smooth.

Slowly whisk the hot vanilla milk into the egg mixture, creating a smooth custard. Arrange four slices of the buttered bread in the bottom of an ungreased, 3-inch deep baking dish with a cover.

Scatter half of the blackberries over the bread in the dish. Pour the prepared custard over the bread and blackberries. Preheat the oven to 350 degrees F.

Cover the custard dish and place it into a larger, oven-safe dish. Add hot water to the outer dish until it reaches halfway up the sides of the inner dish.