Bread pudding is a comforting dish traditionally made from leftover bread and rich vanilla custard, and it has come a long way. Today's restaurant menus feature myriad adaptations such as gingerbread, white chocolate and lemon, to name just a few. There is no definitive recipe.

Served in souffle dishes, in individual ramekins or in a shallow baking dish, bread pudding is difficult to resist because of its old-fashioned quality. And it's perfect for Mother's Day.

Fresh, tart spring berries are paired with sweet custard in the following recipe. The top becomes brown and crisp, while the inside remains moist with the texture of pudding.

Use good-quality bread such as challah, brioche, raisin bread or even sweet corn bread, and allow it to dry out for a day so that it will absorb the custard. You can do this by putting it out on the counter overnight, or in a 250 F oven for half an hour.

The pudding can be made a day ahead if you undercook it by 15 minutes. Cool, cover and refrigerate it, remove the next day and bring to room temperature. Reheat and finish baking for about 15 to 20 minutes

Other tips for a great result are to let the bread absorb the custard fully by allowing it to sit until you can feel that a cube is soaked through to the center. Make sure to look for a good quality vanilla extract for the best flavor. Lastly, a water bath is used to control the cooking temperature so that the custard does not overcook and curdle.

What else to add to this festive Mother's Day menu? Start with an assortment of fresh juices, or perhaps some Prosecco or other sparkling wine. I like to serve an assortment of sausages and crisp bacon alongside the pudding.

Spring Berry Bread Pudding

Serves 6 to 8

8 cups cubed (1-inch cubes) day-old challah

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