Recipe - Blueberry Bread And Butter Pudding

1 Loaf brioche
2 cup Half and half
2 cup Heavy cream
1 pn Salt
1 Vanilla bean; split
6 Eggs
1 cup Sugar
1 pt Blueberries

Preheat oven to 350 degrees. Remove crust from brioche loaf and cut
into cubes. Toast cubes in the oven until golden brown. In a saucepan
heat half and half, cream, salt, and vanilla bean just until boiling.
Turn off heat to allow vanilla to infuse. Meanwhile, in a stainless
steel bowl whisk together eggs and sugar. Slowly add hot cream
whisking constantly to make a custard. Strain the mixture through a
fine sieve and set aside. Toss brioche cubes with custard and let
soak. Sprinkle berries into the bottom of 6 small baking dishes.
Divide soaked bread amongst the dishes and top of with any remaining
custard. Place dishes in a water bath and bake until set and golden
brown. Sprinkle with powdered sugar.

Yield: 6