Best Bread Pudding With Raspberry Jam Recipes

BREAD PUDDING

Steps:

• (If you're not using old or stale bread, you can dry it out in the oven first. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30 minutes, tossing every 10 minutes, until the bread is dry and stale.)
• Heat oven to 350 degrees F. In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
• Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
• Add the bread to the bowl and stir to coat. Pour half of the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8x11'' pan).
• Sprinkle half of the raspberries over the top. Pour the remaining bread pudding mixture on top and sprinkle with more raspberries.
• Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
• Serve warm or at room temperature.
• Store leftover bread pudding in the refrigerator for up to 4-5 days.

RASPBERRY BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
• Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
• Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

RASPBERRY BREAD PUDDING

Steps:

• Preheat Oven to 375°. Prepare a 9 x 13 glass baking dish by spraying with non-stick cook spray.
• In a large bowl mix the cream, sugar, egg, and vanilla until smooth and creamy.
• Cut bread into 1 - 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes. Stir bread mixture every 5 minutes to allow cream to absorb.
• In a separate bowl mix the raspberries, sugar, and apple juice. Stir until sugar is dissolved. Set aside.
• Layer a 9 x 13 inch baking pan 3/4 full with bread mix. Pour Fruit filling over the bread mixture, spreading evenly.
• Top with remaining bread. Bake 40 minutes at 375°.
• Serve warm topped with vanilla cream sauce (see directions below)
• Melt butter in medium saucepan over medium heat. Add flour. Stir with a whisk. Stir 10 minutes until it has a "nutty" aroma. Do not allow to brown.
• Add salt, cream, and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
• *See Additional Tips below

JAM AND BREAD PUDDING

Steps:

• Preheat the oven to 375 degrees F.
• Butter a 9 by 13-inch glass baking dish. Arrange half of the brioche along the bottom of the dish, and cut or tear the slices to fit. Spread 3/4 cup of the jam on top and cover with the remaining bread.
• Whisk the eggs, sugar, 2 1/2 cups of the milk, and the vanilla together; pour over the bread. Press to soak and brush the top with 4 tablespoons of the melted butter. Cover with foil and bake for 15 minutes. Remove the foil and continue baking for 15 minutes longer or until the pudding is set. Remove from the oven.
• Preheat the broiler. In a bowl, whisk the remaining 1 tablespoon of milk with the confectioners' sugar. Stir in the remaining melted butter and jam until the mixture is smooth. Spread the mixture over the top of the pudding, place under the broiler, and broil until the glaze is golden. Serve hot or warm, garnished with fresh strawberries.

RASPBERRY BREAD & BUTTER PUDDING

Steps:

• Grease a 6 cup capacity ovenproof dish.
• Preheat oven to 180c/350 degrees F.
• Combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved.
• Once sugar has dissolved, bring to the boil, remove from heat; stir in essence.
• Cover, stand 10 minutes.
• Meanwhile, cut crusts from bread.
• Butter slices on one side; cut each slices into four triangles.
• Overlap triangles in prepared dish; top with raspberries.
• Whisk eggs until combined; gradually whisk in milk mixture.
• Strain mixture, then pour over bread.
• Place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish.
• Sprinkle on almonds and dust with icing sugar.
• Bake uncovered in oven about 45 minutes or until just set.
• Serve warm with extra raspberries.
• *Bestmade just before serving.
• *.

RASPBERRY-JAM BREAD PUDDING

Steps:

• Place bread cubes in a 2 quart casserole.
• Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for merinqe.
• Gradually beat scalded milk into eggs.
• Beat in 1/2 cup sugar, salt, vanilla, and butter.
• Pour milk mix over bread cubes.
• Bake in preheated 350 F oven for 25 minutes.
• Spread jam evenly over top of pudding.
• Beat egg whites until stiff but not dry.
• Beat in sugar, 1 Tbs at a time, until merinque is stiff and glossy Pile meringe over jam, making sure to spread merinque to edge of dish.
• Bake for another 15 minutes.