Fresh Berry Pancake Bread Pudding

Step 1

Whisk together all the custard ingredients in a bowl, set aside

Step 2

Begin by alternating layers of pancakes, pound cake crumbles, blueberries and raspberries- 2 layers of each in a 13x9 casserole dish

Step 3

Pour custard over layers, kind of mashing down to soak the top layers-carefully though not to squish berries

Step 4

Bake in a 350 degree oven till custard is set - approximately 1 - 1 1/2 hours

Step 5

While baking prepare pastry cream-In a 2 quart saucepan, combine sugar, flour, salt and milk and whisk; over medium heat, cook while stirring until mixture thickens.

Step 6

In a small bowl with a fork, beat egg yolks, beat small amount of milk mixture into yolks to temper the eggs - so they don't scramble by adding them to hot milk mixture

Step 7

Slowly pour egg mixture back into milk mixture.

Step 8

Stirring constantly, cook over medium low heat until mixture thickens.

Step 9

Remove from heat and stir in vanilla extract. Chill cream until ready to use.

Step 10

Once baked, sprinkle with powdered sugar and serve with pastry cream.