- To make 8 servings: Heat oven to 350°F. Combine 2 cups berries, 1 tablespoon sugar and 1 tablespoon cornstarch in small bowl; spoon into buttered 2-quart casserole dish. Place 4 cups bread cubes over berries.
Combine 1/2 cup sugar, 2 cups half & half, 3 eggs and 1 teaspoon vanilla in medium bowl with wire whisk; mix well. Pour over bread cubes. Gently press down on bread so cubes absorb egg mixture.
Sprinkle bread cubes with 1 tablespoon sugar. Place casserole dish into ungreased 13x9-inch baking pan. Place baking pan on oven rack; pour boiling water into pan to within 1 inch of top. Bake 70-75 minutes or until top is lightly browned. Remove casserole dish from baking pan.
Combine 1/4 cup sugar and 1 teaspoon cornstarch in 1-quart saucepan. Gradually stir in 1/2 cup whipping cream until smooth. Add 1/4 cup butter. Cook over medium heat, stirring occasionally, 5-8 minutes or until butter is melted and mixture comes to a full boil. Boil 1 minute. Remove from heat; stir in 1 teaspoon vanilla. Serve warm with warm bread pudding.