1 (one pound) loaf Challah bread
1 cup EACH blueberries, raspberries and chopped strawberries
1-1/4 cups half and half
1 cup milk
5 large eggs
2-1/2 teaspoons vanilla
1/2 teaspoon salt
For the Cheesecake Topping:
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 teaspoon vanilla extract
For the Triple Berry Sauce:
3/4 cup EACH blueberries, raspberries and chopped strawberries
1/2 cup granulated sugar
For the Bread Pudding: Preheat oven to 375°. Spray 18 (4 ounce) jars or a 9x13-inch baking dish with non stick cooking spray and set aside. Cube or pull apart bread into bite size pieces add to a large bowl and mix in berries; set aside. In a medium size bowl beat together the half and half, milk, eggs, vanilla and salt. Add to the bread and berries, mix together and add to the prepared jars and baking dish. Press down with spoon and spread bread pudding to make it even. Add dollops of cheesecake topping (recipe below) to the top of the bread pudding. Bake 30 minutes for jars and 35 minutes for baking dish. Serve HOT with a drizzle Triple Berry Sauce (recipe below). For the Cheesecake Topping: Beat the cream cheese until smooth. Add the sugar and vanilla and continue beating until creamy.