I cut this recipe in half, used an 8×8 nonstick baking dish, and it served 6 huge pieces. The recipe says 8 servings using an 8×11 pan but it’s more. Also, make sure there is room in your baking dish for the pudding to rise as it bakes. It falls back down once it is cooled. The following is the full recipe as originally written. Comments are in green.
Source: Food and Wine Magazine
Unsalted butter, for greasing the dish
1/4 cup turbinado sugar
2 cups heavy cream
2 cups whole milk
2/3 cup plus 1/4 cup granulated sugar
1 tsp. kosher salt
4 large eggs
4 large egg yolks
1 1/2 tsp. pure vanilla extract
2 cups blue berries and raspberries, plus more for serving (blackberries)
1 pound loaf of brioche, cut into 1/2-inch dice (Mexican sweet rolls pan de leche, torn into 1/2 inch pieces)
Whipped cream, for serving
1. Preheat oven to 350 degrees. Butter an 8×11-inch baking dish and coat the dish with the turbinado sugar. (Be sure to get the butter in the creases of the pan or the sugar won’t stick to the sides)
2. In a large saucepan, bring the cream, milk 2/3 cup of the granulated sugar and the salt to a simmer over moderately high heat, then remove from the heat.
3. In a bowl, whisk the whole eggs, egg yolks and vanilla. Gradually whisk in the hot cream until blended. Strain the custard through a fine strainer into a large bowl (to catch any egg chunks).
4. In a small bowl, toss the berries with 2 Tbs. of the granulated sugar. Using a fork, coarsely mash the berries. Let stand until juicy, about 5 minutes.
5. Mix the brioche into the custard. Fold in the mashed berries. Transfer the pudding to the prepared baking dish and sprinkle the top with the remaining 2 Tbs. of granulated sugar. Cover with foil (loosely as it puffs up) and bake for 45 minutes, until set in the center. Remove the foil and bake in the top third of the oven for 20 minutes longer, until lightly golden.
6. Preheat the broiler. Broil the pudding for 1 minute, until golden brown. Transfer to a rack and set stand for 30 minutes, until cooled slightly. Cut the bread pudding into squares and serve with remaining berries and whipped cream.