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Cinnamon Bread Custard w/ Fresh Berries

From GRACEHILL - A BED & BREAKFAST
IN THE HEART OF THE SMOKY MOUNTAINS
A favorite, submitted by a favorite! guest to the Kitchens of Gracehill

8 slices cinnamon-raisin bread (we get it from Atlanta Bread Co and cut it 1" thick)
½ cup (1 stick) butter, melted
4 eggs
2 egg yolks
¾ cup sugar
3 cups milk
1 cup whipping cream
1 T pure vanilla extract

1 cup hot water
powdered sugar
2-3 cups assorted fresh blueberries, blackberries, raspberries and strawberries sliced.

Brush both sides of bread slices with melted butter. Line a 13X9X2-inch baking pan with buttered bread slices. In a large bowl beat eggs and egg yolks. Whisk in sugar, milk, cream and vanilla. Strain and pour over bread slices. Chill 2 hours or up to overnight.

Preheat oven to 350 degrees. Place baking pan on a large baking sheet with sides. Pour the hot water onto the baking sheet to provide steam for the custard as it bakes and rises. Bake 45 minutes until top is lightly browned. Cool slightly, cut into 6 squares and top with powdered sugar and fresh berries.