Raspberry Bread Pudding

This week our local produce stand offered a case of raspberries for a steal!  The problem is there are so many yummy things to make with fresh perfect berries I couldn't decide between a pie or bread pudding...well my hubby made the decision for me, and I made a tray of my favorite raspberry bread pudding complete with a caramel vanilla sauce over the top. 

If you can't find fresh berries, frozen will do as well....

Raspberry Bread Pudding


1 1/2 loaves aged, white bread
1 quart heavy cream
3 cups sugar
1 egg
1 teaspoon vanilla


In large bowl combine cream, sugar, egg and vanilla. Cut bread into 1 1/2" cubes and add to cream mixture, coating bread well. Let stand 30 minutes stirring every 5 minutes to allow cream to absorb completely. Careful not to break bread cubes apart. 

Fruit Filling


5 cups frozen raspberries

1 cup sugar

Combine raspberries and sugar, stirring until sugar is dissolved.  If you are using frozen berries, drain well before adding the sugar.
Layer a 9x13 dark baking dish 3/4 full with bread mixture, pour fruit filling over bread mixture, spreading evenly, top with remaining bread ( I save my best looking bread cubes for the top). Bake 40 minutes at 375 degrees. Serve warm. Top with vanilla sauce.



1 1/3 cup butter

5 tablespoons flour

3 cups heavy cream
2 teaspoons vanilla
1/3 cup sugar

Over medium heat melt butter, and add flour stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar and boil till mixture is thick, remove from heat adding vanilla. Serve this wonderful sauce cold.

I hope you love this as much as I do...half the pan was gone in one night...and the other half for breakfast the next morning!!!  

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