For the Berry Sauce:
• 1 lb fresh strawberries, hulled and thinly sliced
• 6 oz fresh raspberries
• 6 oz fresh blueberries
• 6 oz fresh blackberries
• 1 tbsp fresh lemon juice
• ¾ cup granulated sugar

For the Bread Pudding:
• 6 Turano French Rolls, cubed
• ½ cup fresh blueberries
• ½ cup fresh raspberries
• ½ cup fresh blackberries
• 8 oz cream cheese, softened
• ⅔ cup granulated sugar
• 2 large eggs
• 3/4 cup whole milk

① For the sauce, combine all of the berries in a medium saucepan. Add the lemon juice and sugar and stir until combined. Bring to a gentle boil over medium heat and cook until the fruit is syrupy, about 5 minutes.
② Using an emulsion blender, pulse until smooth or transfer the berry mixture to a blender and purée until smooth. Set a fine mesh strainer over a bowl. Pour the sauce into the strainer and use the back of a soup ladle and circular motions to force the sauce through the strainer and into the bowl. Discard the seeds that remain in the strainer. Refrigerate the berry sauce until cold or ready to serve.
③ Preheat the oven to 350 degrees. Lightly coat a 13x9 inch pan with cooking spray or butter. Place cubed French Roll pieces in the pan. Scatter the berries over the top.
④ In a medium bowl with an electric mixer, beat cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended. Gradually add milk, beating well after each addition.
⑤ Pour mixture evenly over French Roll cubes. Gently pat down with a wooden spoon so all the pieces are coated. Let rest for 10-15 minutes.
⑥ Bake for 35 to 40 minutes or until set in center and golden brown. (If top starts to get too brown toward the end, cover with foil.)
⑦ Serve warm or chilled berry sauce and enjoy!