Raspberry Bread Pudding

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raspberry bread pudding

Raspberry Bread Pudding
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 8
  • 1 cup fresh raspberries
  • 3 cups French bread, cubed
  • 1 cup sugar, divided
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 4 eggs
  • 4 tablespoons butter
  • 2 ½ cups milk or half and half
  • ½ teaspoon vanilla
  • Sauce:
  • 3 tablespoons butter
  • 2 tablespoon sugar
  • ¾ cup milk
  • ¼ cup light corn syrup
  • 1 teaspoon vanilla
  1. Preheat oven to 350 degrees. Butter a 1 ½ quart baking dish. Place cubed bread in dish and set aside.
  2. In a small bowl place raspberries and sprinkle ¼ cup of sugar over top. Set aside.
  3. In a large bowl combine ¾ cup sugar, salt and cinnamon together.
  4. In small saucepan scald milk and butter. Remove from heat and add vanilla. Add to dry ingredients. Stir in eggs.
  5. Spoon raspberries over cubed bread. Pour egg mixture over bread evenly. Place baking dish inside a larger pan and fill half way with water making a water bath for the pudding to cook evenly. Bake 40 to 45 minutes.
  6. Sauce: Melt butter in small saucepan. Combine sugar and cornstarch together. Add to melted butter. Stir milk and corn syrup together. Add to butter mixture in sauce pan and bring to a full boil. Cook for 2 minutes. Remove from heat. Stir in vanilla. Pour sauce over warm bread pudding.
May the favor of the Lord our God rest upon us: establish the work of our hands for us - yes, establish the work of our hands. Psalm 90:17




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