Blueberry Raspberry Peach Bread Pudding with Caramel Sauce

I had so much delicious summer fruit that I didn’t want to waste I came up with this variation of a recipe I like to make.  I used lots of eggs maybe 6 or 8 and regular milk and buttermilk.  I used my homemade vanilla since it seems to be almost ready.  I wanted to see if it was effective in imparting a good vanilla flavor.  Cinnamon and some sugar and poured it over my cut up baguette with layered raspberries, peaches and blueberries.  I cooked it for an hour covered at 350.  Then uncovered it and drizzled from cinnamon goats milk caramel from Dean and Delucca.  So good!  Roger ate his with ice cream like a bread pudding but I ate mine more like french toast.  Not sure what it really is exactly but it was tasty!