Berry Bread Pudding with Almond Cream Sauce

This is an adaptation from a recipe found at myrecipes.com
I have prepared this the night before and let it sit in the fridge overnight before baking the next day as well.  It is truly fantastic. Enjoy!!

Ingredients:

1 (16-ounce) French bread loaf, cubed 

2 cups Frozen mix of Raspberries, Blackberries and Blueberries (do not thaw)

5 large eggs, lightly beaten 

2 3/4 cups milk 

1 cup sugar 

1/4 cup butter, melted 

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg 

1 teaspoon vanilla extract

White Chocolate Chips (to taste) 

Preparation 

Layer bread on a baking sheet and toast lightly for 7-8 minutes in a 350 degree oven. Place cooled bread in a large ziploc bag.

Whisk eggs and next 6 ingredients until smooth. Pour mixture over bread pieces in ziploc bag.  Let stand 20 minutes.

Pour half of bread into a buttered 11x7 baking dish or 10 buttered ramekins. Cover bread with fruit and white chocolate chips (as much as you want). Top with remaining bread pieces. 

Put ramekins in a water bath (covered half way) and Bake at 350° for 35 minutes. Remove from oven, and let stand 30 minutes. (I typically use a toothpick to make sure it is cooked though) Serve with Almond Cream Sauce drizzled on top and more for each piece.

Almond Cream Sauce:

1 cup whipping cream

1/2 cup brown sugar

1 teaspoon almond extract

Preparation 

Stir ingredients together in a saucepan stirring constantly, over medium heat until mixture begins to boil. Cook, stirring constantly, 3 minutes or until mixture is slightly thickened. Remove from heat, and stir in almond extract. Serve warm.