Yukon Sourdough Bread Pudding with Alaskan Berry Compote

2 cups heavy cream

2/3 cup granulated sugar

½ vanilla bean

4 egg yolks

8 ounces sourdough bread

1 medium apple, peeled and diced

¼ cup currants

1¼ teaspoon ground cinnamon

¼ tsp. nutmeg

3 tablespoon light brown sugar

1 tablespoon Yukon Jack liqueur

2 ounces marionberries

2 ounces blueberries

2 ounces raspberries

2 ounces wild strawberries

4 ounces sugar

2 ounces crème de cassis

Mix together cream, sugar and vanilla bean in a small saucepan and heat until warm. Very slowly whisk in hot liquid into the egg yolks.

Cut the loaf of bread in half and immerse in the batter to moisten. Squeeze lightly to remove excess batter and transfer to a large bowl. Tear the bread into rough 1-inch pieces. Add the apple, currants, cinnamon, nutmeg, brown sugar, Yukon Jack and mix well.

Add the batter and mix well. Place the mixture in a buttered dish and bake for about 45 minutes at 350° F. Cool slightly and lace with some Yukon whiskey. Serve with berry compote.

Mix all ingredients together and let sit for 2 hours.