Maple Bread Pudding with Fruit Compote

from The New York Times
via Sue Gilbert

Fruit Compote
1/2 cup water
1/2 cup creme de Cassis
2 tablespoons sugar
1/2 tablespoon fresh lemon juice
2 cups blackberries

Maple Bread Pudding
4 tablespoons butter
1/2 pound bread, cut into cubes of about 1 1/2 to 2 inches (challah or other egg bread is best)
1 1/2 cups heavy cream
1 cup milk
2/3 cup maple syrup
4 eggs
1 pinch salt
1 teaspoon vanilla
whipped cream

For the compote, bring water, creme de Cassis and sugar to boil, stirring occasionally until syrupy and reduced to about 1/3 cup, 10 to 12 minutes. Stir in lemon juice, then pour syrup over blackberries and stir to combine.

For the bread pudding, preheat oven to 350 degrees. Grease an 11 by 13-inch baking dish liberally with butter and add bread cubes.

Bring cream, milk and syrup to boil. Watch carefully and stir occasionally so that mixture does not scald. Separately, whip whole eggs. When milk mixture has come to a gentle boil, remove from heat. Add slowly to eggs, then add salt and vanilla. Pour over bread. Bake 50 minutes.

To serve, cut into squares and top with whipped cream and fruit compote.

The fruit compote can also be served warm or cold over pudding or panna cotta.