Preheat your oven to 350°F and butter a 9-inch baking dish really well. Arrange your bread cubes evenly across the bottom — don't worry if there are gaps. Scatter the mixed berries over the bread layer. This setup ensures every bite gets fruit without it all sinking to the bottom of your dish.

Whisk together the whole milk, heavy cream, eggs, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt in a large bowl until totally combined. Pour this custard mixture slowly over the bread and berries, making sure it soaks in evenly. Let it sit for 5 minutes so the bread can absorb some liquid before baking.

Dot the top with small pieces of unsalted butter scattered across the surface. This creates those golden, crispy edges I absolutely love. Bake the summer berry bread pudding for 40-45 minutes until the custard is mostly set but still jiggles slightly in the center.

While the bread pudding bakes, prepare the honey sauce by combining honey and cornstarch in a small saucepan over medium heat. Whisk constantly for 2-3 minutes until it thickens and becomes glossy. This sauce drizzles beautifully over warm bread pudding and adds moisture without being heavy.

Remove the bread pudding from the oven when the top turns light golden brown and a knife inserted off-center comes out mostly clean (a few moist crumbs are totally fine). Let it rest for 5 minutes before serving — I know it's hard to wait, but this prevents a watery mess.

Spoon the warm honey sauce over each serving right before plating. The warmth activates the flavors and makes everything taste more luxurious. If you're making this ahead, you can reheat both the pudding and sauce gently before serving.

Serve each portion warm with any toppings you like — whipped cream, Greek yogurt, or just on its own. This warm berry dessert shines when it's still steaming from the oven, so try to time it to finish right when everyone sits down for dessert.