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1
Arrange one rack in the middle of the oven with space for the pudding dish, and one rack above it, to toast the bread on a baking sheet; preheat to 400.
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2
Put the bread cubes in a large bowl and drizzle over them the maple syrup, tossing so all the cubes absorb a little bit of syrup.
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3
Spread the cubes out on a baking sheet, place it on the upper rack in the oven, and toast for 15 minutes or so, until theyre crisp and slightly caramelized all over.
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4
Remove the sheet, turn the oven down to 375, and let the bread cubes cool while you make the custard.
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5
To prepare the custard, beat the eggs, egg yolks, sugar, and salt well with a hand whisk, using the same bowl as for the bread if you wish, then whisk in the lemon zest, milk, cream, and vanilla.
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6
Butter the inside of the baking dish generously.
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7
Pile the bread pieces in the dish, and scatter the berries all over (if you want to use more berries, go right ahead).
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8
Pour the custard over the bread and berries; turn the bread cubes over gently to moisten them on all sides and to distribute the berries.
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9
Set the dish in the oven, and bake 50 minutes or so, until the top is golden brown and crusty and the custard is set throughout.
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10
* Test for doneness by inserting a thin knife blade into an eggy bit of pudding and the middle of a bread cube too: the knife blade should come out clean both times.
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11
During baking, rotate the pan on the rack for even cooking.
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12
After 50 minutes, if the top is browning slowly, move the dish onto a higher rack.
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13
If the top is dark but the custard needs more cooking (if you are using a deeper pan), lay a piece of foil loosely over the top.
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14
Serve the pudding warm with a splash of cream, if you like, or a dollop of sour cream with additional berries on top and a little maple syrup drizzled over.
