French Toast Kebabs with Foil-Packet Blackberry Sauce

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2 6-ounce containers blackberries (about 2 cups)

1/4 cup plus 2 tablespoons granulated sugar 

1 tablespoon unsalted butter 

4 large eggs

2 cups half-and-half

1 tablespoon pure vanilla extract 

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

Kosher salt

1 13-ounce loaf challah bread, cut into 1 1/2-inch cubes

Confectioners' sugar, for dusting

Pure maple syrup, for serving