Very Berry Bread Pudding

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   ["NOTE: I have found that people tend to fight over the browned top crust of bread pudding so I solved that problem by baking mine in a 10"" round x 4"" deep Pyrex casserole, ensuring everyone of receiving a large portion of browned pudding with enough soft pudding underneath. This meant that I had to use a 17"" x 13"" x 2"" deep broiler pan for the Bain Marie or water bath. If you choose to use a different size baking dish, results may vary, such as a longer baking time. My bread pudding ended up being 2.5"" deep.", "Directions for bread pudding:.", "Preheat oven to 335 degrees. Fill tea kettle with enough water to fill a 13"" x 17"" pan, half way up with boiling water. Bring water to boil, then turn down heat to a simmer, for later use. Butter the casserole dish; set aside.", "Place the 2 cups of milk in a large saucepan, uncovered, over medium heat. Let the milk heat in the pan, without stirring, until a skin forms on top and it is scalded. Or, if this makes you uneasy, stir the milk and continue heating until small bubbles form along the edges of the pan. Remove from heat.", "Meanwhile, place the eggs and yolks in a large mixing container with a pouring spout. Beat or whisk briefly, only to mix, not until they are foamy or light. (This beats too much air into the custard)", "Gradually add the sugar, vanilla and almond extracts, ground cinnamon, ground ginger and salt, beating only until well mixed.", "Using a 1/4 cup measuring cup, slowly add 1/4 cup amounts of the hot milk to the egg mixture, stirring gently. When 1 cup of warm milk has been added into the egg mixture, add the remaining milk and stir gently. This process is called ""tempering"

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