I am a big fan of bread pudding. Raspberry Bread Pudding is the best dessert ever! I love it with cinnamon and especially raspberries. If I have made Homemade Dinner Rolls on Sunday, and now it is Thursday and the rolls are not gone, Raspberry Bread Pudding it is.
How can this recipe fail! It basically has four ingredients, bread, cream, sugar and vanilla. If you are not a raspberry fan, skip them and add 1 tsp. of cinnamon. People sometimes think they do not like bread pudding, but every time I serve this, it disappears!
How to Make Raspberry Bread Pudding
1. Cut all the bread into small pieces. I like to slice mine into little cubes. The truth is, by the time you mix this mixture with the cream and egg mixture every 5 minutes for 30 minutes, you can hardly recognize any cubes. It is a beautiful mess of deliciousness!
2. Place cubed bread pieces into a 13x9 pan. No need to grease this pan. With all the cream in this recipe, the pieces slip right out of the pan.
3. Beat the egg with a fork and add the sugar, cream and vanilla. Mix this with a wire whisk until the sugar starts dissolve in the cream. You do not want to beat this with a mixture.
4. Pour the cream and sugar mixture over the bread crumbs and mix thoroughly. You will need to stir this mixture every 5 minutes for the next 30 minutes. It takes a little while until the bread can absorb all the liquid. This is the step you cannot miss! The yummy caramelization that happens when this cooks will not happen without this step.
5. Heat oven to 375°.
6. Once the thirty minutes have expired, gently fold in the raspberries. If you have no raspberry fans in your family, no problem. Add 1 tsp. of cinnamon to the cream mixture and make it a cinnamon bread pudding.
7. Bake this for 40 minutes. You want the top to be dark with a golden edge. This is what makes this recipe so good! It is the crispy edges that are my favorite part. When you get the golden color on the top, you know everything is well cooked in the middle. The last thing you want is gooey, uncooked bread pudding in the middle.
Let me know on Instagram or Pinterest if you make this.
Post a picture and tag me @dinasdiner. I want to know how it turns out.
Raspberry Bread Pudding
8 Cups Leftover Homemade Dinner Rolls or any good quality white bread.
1 qt. Heavy Cream
3 c. sugar
1 egg
1 tsp. vanilla
2 Cups Fresh Raspberries
1. Cut bread into 1 ½ inch cubes and put into a 13x9 dish.
2. In large bowl, combine cream, sugar, egg and vanilla. Mix until the sugar feels like it has dissolved into the cream.
3. Pour this mixture over the bread crumbs. Stir until everything is well coated.
4. This mixture needs to sit for 30 minutes for the bread to soak up the cream. Stir every 5 minutes. Bring the bottom bread pieces to the top and let the top pieces fall to the bottom.
5. Heat oven to 375°.
6. When the 30 minutes have expired, pour the fresh raspberries on top and gently fold into the bread/cream mixture.
7. Bake for 40 minutes or until edges are brown and caramelized.
Cream Topping
1 1/3 c. butter
5 Tbsp. Flour
3 c. heavy cream
2 tsp. Vanilla
1/3 C. Sugar
1. Over medium heat, melt butter, then add flour.
2. Stir 3-5 minutes over medium heat until the flour is cooked and has a nutty aroma.
3. Mix cream and sugar together in another bowl.
4. Slowly add the cream mixture stirring constantly over medium heat until it begins to boil.
5. Continue to stir until the mixture is thick.
6. Remove from the heat and add the vanilla.
