Bread Pudding ...with berries

The original recipe called for blueberries, but acknowledged other berries or chopped fruit would work; without berries you'd have a perfectly good plain/basic bread pudding recipe -- which, honestly, I might prefer; but I had blueberries I wanted to use up, so this was perfect! My first choice would be blackberries. Raisins are the most traditional. Use what appeals to you...or whatever you have on hand!

Ingredients
6 C cubed bread*
1½ C whole milk
¼ C butter
1 C sugar
¼ t salt
5 eggs
1 T vanilla extract
½ t cinnamon
Optional:  2 C fresh berries or chopped fruit; turbinado or other coarse sugar

* Any bread will do, but if you have brioche or french bread or even croissants it's a bonus!

Directions
Preheat oven to 325° F.

Lightly coat a 2 qt casserole dish with butter or non-stick cooking spray.
Place cubed bread in baking dish.

Heat milk, butter, sugar and salt in saucepan just until butter melts and sugar is dissolved. Cool slightly. (Or temper in the egg mixture...)

In a separate bowl, beat eggs with vanilla and cinnamon. Whisk in milk mixture. Pour over cubed bread and let stand 12-15 minutes. Gently fold in berries (if desired), turning bread in baking dish so all cubes are soaked. Top, if desired, with coarse sugar.

Bake 45-50 minutes until golden brown on top and knife inserted in center comes out clean.

Delicious as is, or...serve with blueberry syrup or crème Anglaise.