Bread pudding gets a Continental spin in this elegant recipe. Buttery brioche bread pairs with fresh berries and vanilla sauce for a true taste of summertime's bounty.
To serve, cut rather than spoon pudding. Pour vanilla sauce over top of individual servings.
Garnish with additional fresh berries if desired.
Dessert can be made in individual portions. Make as directed except—use 8 to 10 (12-oz) individual baking dishes (ramekins). Divide pudding mixture evenly between ramekins. Place ramekins on cookie sheet before baking.