Bread pudding with berry sauce

Ingredients:

Bread pudding

• 4 tbsp unsalted butter, softened
• 6 cups 2.5cm cubes of Italian bread
• 5 tbsp. cream 10%
• 3/4 cup + 2 tablespoons sugar
• 2 tsp vanilla extract
• 1.5 tsp ground cinnamon
• 1/4 teaspoon fine salt
• 4 large eggs, lightly beaten

Sauce

• 2 cups raspberries (set aside a few berries for serving)
• 2 cups chopped strawberries
• 1 tbsp. honey + more to taste
• 2 tsp freshly squeezed lime juice
• Vanilla ice cream or whipped cream, for serving

Preparation:

1. Grease a 22x32 cm baking pan with 1 tbsp butter. Place the bread cubes in the pan.
2. Bread pudding:
   
   In a large bowl, combine the cream, 3/4 cup sugar, vanilla extract, 1 teaspoon cinnamon, salt, and eggs. Pour the mixture over the bread. Cover and refrigerate for 1 hour.
3. Preheat oven to 160°C. Melt the remaining 3 tablespoons of butter in the microwave or on the stovetop and drizzle it over the bread pudding. Mix the remaining 2 tablespoons of sugar with 0.5 teaspoon of cinnamon and sprinkle on top.
4. Position a rack on the middle shelf of the oven. Bake the bread pudding until the edges are puffed, a knife inserted into the center comes out mostly clean, and the pudding no longer jiggles when shaken, 45-50 minutes. Let cool on the rack for 35-40 minutes before serving.
5. Sauce:
   
   Puree the berries in a food processor until smooth. Strain through a fine-mesh sieve. Add honey and lime juice. Taste and add more honey if needed.
6. Serve the bread pudding drizzled with the sauce. Garnish with fresh berries and a scoop of vanilla ice cream or whipped cream.