Wild Berry Bread & Butter Pudding with Berry Compote

4 cups heavy cream

2 tablespoons melted butter for custard

1⁄2 cup granulated sugar

1⁄2 vanilla bean or 1 teaspoon vanilla extract

4 whole eggs

8 ounces brioche, croissants or white bread, cubed

1 cup blue berries or 1⁄2 cup raisins or cranberries

1⁄4 teaspoon salt

1⁄2 teaspoon cinnamon

1⁄4 teaspoon nutmeg (optional)

2 ounces marionberries

2 ounces blueberries

2 ounces raspberries

2 ounces wild strawberries 4 ounces sugar

lemon juice & zest 1/8 teaspoons salt

Butter for the mold or pan

Silicone cupcake baking mold or ramekins 9×13 inch glass baking dish

Cube bread in 1⁄2 inch cubes

Butter silicone mold, ramekin or 9×13 pan

Place on a baking sheet

Mix bread with blueberries

Fill each individuals mold or pan

Whisk eggs together and add cream, butter, sugar and vanilla bean

Add spices

Fill each mold with cream mixture (You will have some left over)

Allow bread to sit for an hour

Fill each mold with remaining cream mixture

Bake in a 325 degree oven for 45 minutes until set

Serve with berry compote or crème Anglaise.

Wash berries and combine with sugar, lemon juice & lemon zest in a 4-quart sauce pan. Warm the berries over medium heat until bubbly. Remove from heat and cool. Store in an airtight container for up to two weeks.