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Raspberry Bread Pudding
5 from 9 votes

Raspberry Bread Pudding

Balanced, flavorful, and enjoyable—this recipe has it all.

Course: Dessert

Ingredients

  • Cream Mixture:
  • 1 1/2 loaves aged white bread, cut into 1 1/2 inch cubes
  • 4 cups heavy cream
  • 3 cups granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • Raspberry filling:
  • 5 cups raspberry fresh or frozen
  • 1 cup granulated sugar
  • 1/2 cup apple juice
  • Vanilla Sauce:
  • 1 1/3 cups butter unsalted
  • 5 tablespoons flour
  • 3 cups heavy cream
  • 2 teaspoons vanilla
  • 1/3 cup granulated sugar

Instructions

    Cup of Yum
  1. 1. Preheat the oven to 375 degrees F. In large bowl combine cream, sugar, egg and vanilla extract. Add bread cubes to the cream mixture. Mix until all of the bread cubes are well coated. Let sit for 30 minutes so the bread can soak up the cream mixture. Stir every five minutes.
  2. 2. In a medium bowl, combine the raspberries, sugar, and apple juice. Stir until the sugar is dissolved.
  3. 3. Layer a 9x13 baking dish 3/4 full with bread mixture, pour raspberry filling over bread mixture, spreading evenly, top with remaining bread. Place in the oven and bake for 40 minutes.
  4. 4. While the bread pudding is baking, make the vanilla sauce. In a medium sauce pan, melt butter and add flour. Stir for about 10 minutes or until the sauce has a nutty aroma, do not brown. Add cream and sugar and boil until mixture is thick, remove from heat and add vanilla extract.
  5. 5. Remove bread pudding from oven and cool for 10-15 minutes. Serve warm and top with vanilla sauce.