White Chocolate Bread Pudding with Blackberry Orange Compote

Prepare a 9 x 5-inch loaf pan by spraying with a generous amount of cooking spray. Scatter 8 ounces of bread cubes in the tray.
In a medium bowl, whisk together 2 large eggs, 1/4 cup dark brown sugar, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, fresh zest from 1 medium orange, and a pinch of kosher salt until well blended. Pour in 2 cups whole milk and continue whisking until well combined and the mixture is a uniform tan color. Pour the mixture over the bread cubes in the prepared pan. Let stand, pressing down on the bread cubes occasionally until they are evenly soaked, about 20 minutes.
While the bread is soaking, center a rack in the oven and preheat to 350 (F).
Scatter 1/2 cup mini white chocolate chips over the soaked bread and use a heatproof rubber spatula to submerge the chips into the bread.
Create a water bath (or bain marie) by setting the loaf pan in a large, shallow roasting pan and fill the pan with hot tap water until it comes halfway up the side of the loaf pan.
Bake the water bath containing the loaf pan in the preheated oven for 45 to 55 minutes, or until a skewer inserted into the center of the bread pudding comes out nearly clean. Once the bread pudding is ready, remove the loaf pan from the water bath and allow to cool on a wire rack to cool until warm and ready to eat. Just before serving, make the blackberry orange compote.

In a small, heavy bottomed sauce pan, combine 1 pint blackberries, 3 tablespoons granulated sugar, 1 tablespoon orange liqueur, 1 tablespoon water, and fresh zest from 1 medium orange. Cook over medium heat, stirring occasionally, until the berries become soft and juicy, around 4 to 5 minutes. Serve warm.

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