Raspberry Bread Pudding

I have made this recipe multiple times (after pinning it on Pinterest) and the original recipe is for an army of people - like 20. So I am FINALLY writing down the pared-down recipe I use that serves my family with yummy leftovers for second helpings after the kids go to bed!

Raspberry Bread Pudding

Yield: Serves 6


Cream Mixture:
3/4 loaves aged, white bread, cut into 1 1/2 inch cubes (I used french bread)
2 cups heavy cream (or 1 cup cream, 1 cup milk worked great for me!)
1 1/2 cups granulated sugar
1 egg
1/2 teaspoon vanilla extract
Raspberry Filling:
2 1/2 cups raspberries, fresh or frozen
1/2 cup granulated sugar
1/4 cup apple juice
Vanilla Sauce:
1/2 cup unsalted butter
2 1/2 tablespoons flour
1 1/2 cups heavy cream
1 teaspoons vanilla
3 T. granulated sugar


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. In a medium bowl, combine the raspberries, sugar, and apple juice. Stir until the sugar is dissolved.
3. Layer an 8x8 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, or until bread turns a golden brown.
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. Remove bread pudding from oven and cool for 10-15 minutes. Serve warm and top with vanilla sauce.

Adapted from twopeasandtheirpod.com, who adapted it from Kneaders!

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