1. Spray a 9-by-13-inch glass baking dish with baking spray. Arrange the bread and the berries in the dish, making sure that they are evenly distributed.

2. In a medium saucepan heat the half and half on medium-high. When it begins to simmer turn down heat to low and add white chocolate. Whisk the mixture together until the chocolate has melted. Cool for 10 minutes.

3. In the bowl of an electric mixer, beat the whole eggs and egg yolks on medium speed until they are frothy. Add the sugar and beat until thick and lemon colored, about 3 minutes. Reduce the speed to low, add the half and half white chocolate mixture and vanilla and mix to combine.

4. Ladle the custard over the bread. Let the pudding sit for 30 minutes to help the bread absorb the custard, occasionally pushing the bread down with a wooden spoon. (Cover with aluminum foil.) Meanwhile, preheat the oven to 375 F.

5. Place the baking dish in a larger baking pan. Pour almost-boiling water into the larger baking pan to reach halfway up the sides of the pudding dish. Place the pudding in the oven and bake for 40 to 45 minutes. (Remove foil.)

6. Open the oven, using long oven mitts to protect your hands, push the bread down with a large wooden spoon. The remaining liquid custard will rise to the surface. Spoon the custard evenly over the bread slices. Bake for about 10 minutes more, or until a skewer inserted into the center comes out nearly clean.

7. Remove the pudding from the oven. Using a fine-mesh sieve, dust the top with the confectioners’ powdered sugar, and let rest on a rack for about 10 minutes. Serve in squares alone or with whipped cream. It is also excellent served cold the next day.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.