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Lemon Raspberry Bread Pudding

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Ingredients
  

  • 2 cups 225g cubed day-old italian bread
  • 2 cups 225g cubed stale cornbread
  • 1 c. heavy cream
  • 1 c. milk
  • 1 ¼ c. sugar
  • 5 eggs
  • ⅓ c. fresh lemon juice
  • 1 T. lemon zest
  • powdered sugar
  • ½ pint raspberries

Instructions
 

  • Preheat oven 325.
  • Grease 9x13 dish.
  • Toss bread cubes into dish.
  • Bring milk and cream to a simmer on stove.
  • In a bowl, whisk sugar and eggs with lemon juice and zest.
  • Gradually whisk the hot milk/cream into the eggs.
  • Pour it all into pot and simmer while stirring.
  • Pour this over the bread cubes and let sit 20 mins.
  • Sprinkle on the berries.
  • Bake 40 mins.
  • Dust with powdered sugar and serve with syrup and whipped cream.