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1
Heat oven to 350F
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2
Combine berries, 1/2 teaspoon sugar and 1 teaspoon cornstarch in small bowl; spoon into 2 buttered (8-ounce) custard cups.
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3
Place bread cubes over berries.
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4
Combine 1/4 cup sugar, half & half, eggs and vanilla in medium bowl with wire whisk; mix well.
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5
Pour over bread cubes.
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6
Gently press down on bread so cubes absorb egg mixture.
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7
Sprinkle bread cubes with remaining sugar.
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8
Place custard cups into ungreased 9x9-inch baking pan.
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9
Place baking pan on oven rack; pour boiling water into pan to within 1 inch of top.
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10
Bake for 45 to 50 minutes or until top is lightly browned.
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11
Remove custard cups from baking pan.
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12
Meanwhile, combine 2 tablespoons sugar and 1/2 teaspoon cornstarch in 1-quart saucepan.
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13
Gradually stir in whipping cream until smooth.
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14
Add 2 tablespoons butter.
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15
Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a full boil (5 to 8 min).
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16
Boil 1 minute.
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17
Remove from heat; stir in 1/2 teaspoon vanilla.
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18
Serve warm with warm bread pudding.
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19
TO MAKE AHEAD: Prepare bread pudding as directed above.
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20
Cover; refrigerate 8 hours or overnight.
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21
Bake, uncovered, as directed above.
