RASPBERRY CHOCOLATE BREAD PUDDING
This recipe calls for brioche, an enriched bread that makes a lovely, buttery pudding, but you could use any bread that you have on hand. Stale croissants are equally delightful. Or you can even try a rustic white boule. And bread pudding is customizable, even beyond the bread. You can make this pudding with whatever you've got. Try raisins instead of raspberries. Or maybe blueberries. You could even put that can of leftover pumpkin puree to good use. Stir in rum, or vanilla, or some orange zest. Let your pantry be your guide.
Provided by Samantha Seneviratne
Time 2h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
- Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
- Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
- Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.
WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE
This delicious bread pudding is served at Nordstrom's Cafe bistro and is also featured on their website. I get compliments on it each time and requests for the recipe so I thought I'd post it up here. Enjoy!
Provided by Pamelamb
Categories Dessert
Time 2h
Yield 15-20 serving(s)
Number Of Ingredients 15
Steps:
- Bread pudding:.
- Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper.
- Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
- Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
- Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
- Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
- After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
- Raspberry Sauce:.
- Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
- Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
- White Chocolate Sauce:.
- Heat heavy cream in saucepan over medium heat until hot.
- Stir in white chocolate morsels until melted. Set aside to cool slightly.
- Prepping the Bread Pudding:.
- By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
- Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious.
- Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!
Nutrition Facts : Calories 932.7, Fat 54.7, SaturatedFat 31.8, Cholesterol 345.2, Sodium 475.3, Carbohydrate 94.9, Fiber 2.8, Sugar 52.8, Protein 18.5
RASPBERRY-WHITE CHOCOLATE BREAD PUDDING
In just one hour, you can have delectable raspberry-white chocolate bread pudding made with frozen raspberries and white vanilla baking chips.
Provided by By Inspired Taste
Categories Dessert
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
- In medium bowl, beat eggs, milk, cream, vanilla, sugar and salt with whisk until well mixed. Add bread; press into egg mixture until evenly absorbed. Stir in raspberries and baking chips. Pour into casserole.
- Bake covered 30 minutes; uncover and bake 10 to 20 minutes longer or until golden brown and set.
Nutrition Facts : ServingSize 1 Serving
RASPBERRY BREAD PUDDING
Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
CHOCOLATE RASPBERRY BREAD PUDDING
Update standard bread pudding by stirring in chocolate chips and berries, then topping servings with a succulent sauce.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, place bread, 1 cup raspberries and chocolate chips.
- In medium bowl, mix milk, egg product, brown sugar and vanilla with wire whisk or fork until blended. Pour egg mixture over bread mixture; stir gently until bread is coated. Spread in baking dish.
- Bake 40 to 50 minutes or until golden brown and set.
- Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Stir in water and thawed raspberries. Heat to boiling over medium heat, stirring constantly and pressing raspberries to release juice. Boil about 1 minute or until thick. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Serve sauce with warm bread pudding.
Nutrition Facts : Calories 230, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 26 g, TransFat 0 g
CHOCOLATE-RASPBERRY BREAD PUDDING
With tons of chocolate and raspberry flavor, plenty of crunch and less than 300 calories, this lighter dessert is to die for! -Phyllis Dobson, Littleton, Colorado
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings (3/4 cup sauce).
Number Of Ingredients 11
Steps:
- Place bread cubes in a large bowl; set aside. In a small saucepan, combine the milk, half-and-half, 3/4 cup sugar and cocoa. Bring to a gentle boil. Remove from the heat. Stir in bittersweet chocolate until melted., Stir a small amount of hot milk mixture into egg substitute; return all to the pan. Stir in vanilla. Pour mixture over bread cubes. Let stand for 5 minutes. Place half of bread mixture in an 11x7-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and half of raspberries. Top with remaining bread mixture., Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For sauce, place the remaining raspberries in a food processor; add lemon juice and remaining sugar. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Serve with pudding. Refrigerate leftovers.
Nutrition Facts : Calories 297 calories, Fat 7g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 289mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 3g fiber), Protein 8g protein.
SLOW COOKER RASPBERRY BREAD PUDDING
This recipe is from "Not Your Mother's Slow Cooker Cookbook" by Beth Hensperger and Julie Kaufmann. I have made it several times and we absolutely love it. It can be served with whipped cream, raspberry sauce or white chocolate sauce (sauce recipes can be found on the net at various recipe websites).
Provided by quotFoodThe Way To
Categories Dessert
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- SlowCooker: Medium round.
- Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered.
- Coat the slow cooker with butter-flavor nonstick cooking spray.
- Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries.
- Repeat the layers, ending with the berries on top.
- In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
- Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.
- Remove the lid and cook on HIGH for another 15 minutes.
- Cover, turn off the cooker, and let the pudding stand to cool slightly.
- Serve warm or at room temperature, with whipped cream, if desired.
BREAD PUDDING WITH RASPBERRY/STRAWBERRY TOPPING
This is a great desert fit to serve any company. The Raspberry/Strawberry Topping is the key to this recipe. From the Hacienda Antigua Bed & Breakfast altered a tad to our liking. Prep time does not include letting the bread set overnight.
Provided by Nimz_
Categories Dessert
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Blend all of the Custard ingredients together.
- Prepare a 9x13 inch pan lightly sprayed with a vegetable oil sray and lined with 1 inch slices of French bread.
- Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
- In the morning, preheat over to 350 degrees.
- Pour the custard over the bread.
- Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes.
- For the topping.
- Heat the mixture in a sauce pan until it boils. Puree and serve warm over the bread pudding.
- Serve with mixed fresh fruit in season.
Nutrition Facts : Calories 324.4, Fat 14.3, SaturatedFat 8.4, Cholesterol 92.1, Sodium 76.9, Carbohydrate 44.4, Fiber 3.1, Sugar 34.5, Protein 6.4
RASPBERRY BREAD & BUTTER PUDDING
I found this recipe amongst my mum's magazine clippings from the 80's, I haven't tried it yet but it looks & sounds fantastic! I guess you could use fresh raspberries instead of frozen if you wish.
Provided by Marli
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
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.
- *.
CHOCOLATE RASPBERRY BREAD PUDDING WITH RASPBERRY SAUCE
Very easy recipe that looks and tastes so fancy. I used stale whole grain English muffins for this, but I'm sure any stale bread will work great!
Provided by Tiffany27
Categories Dessert
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 375 degrees F.
- In large bowl combine milk, sugar, egg and vanilla extract.
- Add bread squares to the cream mixture. Mix until all of the bread cubes are well coated.
- Let sit for 15 minutes so the bread can soak up the cream mixture. Stir every five minutes.
- Mix in raspberries and chocolate chips.
- Pour mix into a greased, round "souffle" baking dish.
- Place in the oven and bake for 1 hour.
- Remove bread pudding from oven and cool for 10-15 minutes.
- While bread pudding is cooling, prepare raspberry sauce.
- Heat raspberries and sugar until sugar dissolves.
- Add brandy and lemon juice.
- Cook until thickened.
- Serve bread pudding warm with raspberry sauce.
BREAD PUDDING WITH RASPBERRY JAM
When I'm looking for a slightly more elegant dessert than my usual chunky bread pudding, this individual version goes on the dessert menu immediately. Cutting the bread into rounds that fit neatly in your ramekins makes the dish much prettier; adding a layer of bittersweet orange marmalade means that each spoonful taps a warm vein of citrus flavor, a wonderful contrast to the creamy custard. This is a richer, more delicate, less "bready" bread pudding than most; feel free to leave out the marmalade or use another flavor of jam.
Provided by Food Network
Categories dessert
Time 1h5m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Cut the crusts off the loaf of bread and slice into 1/2-inch thick slices. Use a cookie cutter to cut out rounds of bread that will fit snugly into your ramekins. (You can make additional rounds by cutting 1/2-moons around the edges of a slice of bread, then assembling them into whole rounds later.) Place the bread rounds in a baking dish or a sheet pan with sides. Cut any scraps into small cubes and reserve for another dish.
- In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.
- In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Pour over the bread rounds and let them soak for 15 minutes, gently turning the bread over once.
- Fill each ramekin with 1 soaked bread round. Spoon a tablespoon of jam into each ramekin, add some chocolate chips, if desired, then top off with a second bread round. If there is any remaining custard, pour it over the ramekins to top them off until they are almost full. Let soak in the refrigerator another 30 minutes.
- Heat the oven to 350 degrees F.
- Arrange the ramekins in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Dust with confectioners' sugar and return to the oven for 10 more minutes to caramelize slightly. Serve warm or chilled.
RASPBERRY-JAM BREAD PUDDING
Make and share this Raspberry-Jam Bread Pudding recipe from Food.com.
Provided by TishT
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
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.
TRIPLE CHOCOLATE RASPBERRY BREAD PUDDING
This is decacent and rich! Many bread puddings call for baking in a water bath (bain Marie) but I did not use this method and the pudding was fine. Just do not over bake.
Provided by Karen B
Categories Puddings
Time 1h40m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 325 degrees. Grease bottom and sides of a 13x9, or comparably sized oven-safe casserole dish.
- 2. Place half the bread cubes in the greased pan. Sprinkle with half the raspberries and half the chocolate morsels. Top with remaining bread cubes, raspberries, and morsels, and set aside.
- 3. In a large bowl, beat the eggs then whisk in the milk/iced coffee/cream combination (or just milk), vanilla, and liqueur.
- 4. In a separate bowl, whisk together the sugar, brown sugar, cocoa, and cinnamon. Add to the milk/egg mixture and whisk until sugars are dissolved.
- 5. Gently, pour the egg mixture over the cubed bread, raspberries, and morsels in the baking dish. Press down gently on the top, with back of a spatula so all bread is covered. Let sit 20 minutes WITHOUT STIRRING, until most of the bread is moist and liquid absorbed. Top with walnut halves.
- 6. Bake for 1 hour or until a knife inserted comes out mostly clean (melted chocolate and raspberry may stick to the knife and the center should still be a little moist, but not soupy.) . Mainly the egg mixture should be set around outside of dish and only slight movement in the center. The pudding will continue to cook once removed from the oven.
- 7. Serve warm, or cold with whipped cream (optional.)
KNEADERS COPY-CAT RASPBERRY BREAD PUDDING RECIPE - (4.6/5)
Provided by Niecer
Number Of Ingredients 15
Steps:
- In a large bowl mix the cream, sugar, egg and vanilla. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb. Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly. Top with the remaining bread. Bake 40 minutes at 375. Serve warm topped with vanilla cream sauce. Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
VEGAN RASPBERRY-ALMOND BREAD PUDDING
Steps:
- Preheat the oven to 375°F. Lightly coat a 9-inch baking pan with oil or cooking spray.
- Cut the bread into 1/2- to 3/4-inch cubes and place in the prepared pan. Combine the almond milk, sugar, and cinnamon in a bowl and pour over the bread. Add the raspberries to the pan and stir until just combined. Bake for 45 to 50 minutes, or until the center is set.
- food trivia
- Almond milk is made from grinding almonds and water. It's easier to buy it, but if you wanted, you could actually make it at home. Unlike cow's or goat's milk, it doesn't have any cholesterol, and it's also free of lactose. It was widely used in Europe, the Middle East, and into Asia in the Middle Ages, for a number of reasons, not least because animal milk wouldn't keep for long without spoiling, so it was usually immediately made into butter or cheese.
RASPBERRY LEMON BREAD PUDDING
I gave classic bread pudding a springtime spin with lemon cookies and raspberries. It's a bright and refreshing dessert. -Kelsey Byrnes, Ankeny, Iowa
Provided by Taste of Home
Time 50m
Yield 6 serving.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. Place bread cubes in a greased 11x7-in. baking dish; sprinkle cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. Remove from oven; keep warm., Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan. Whisk in heavy whipping cream and butter. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice., Serve pudding warm with lemon sauce.
Nutrition Facts : Calories 700 calories, Fat 30g fat (17g saturated fat), Cholesterol 126mg cholesterol, Sodium 290mg sodium, Carbohydrate 101g carbohydrate (65g sugars, Fiber 9g fiber), Protein 10g protein.
RASPBERRY BREAD PUDDING WITH VANILLA SAUCE & CHANTILLY
This cinnamon accented dessert is from a November 1985 issue of Bon Appetit in the R.S.V.P. section. It was requested from Le Bistro, a fine French restaurant in Mendota,Illinois.
Provided by Leslie in Texas
Categories Dessert
Time 1h40m
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- For Pudding.
- Combine bread and milk; let stand 15 minutes, stirring often.
- Preheat oven to 350 degrees.
- Generously brush 9 x 13 baking pan with some of melted butter.
- Stir remaining butter, undrained raspberries,sugar,vanilla,cinnamon and mace into bread mixture; fold in beaten eggs.
- Pour into prepared pan and bake until firm and lightly browned, 50 to 60 minutes.
- Cool pudding to lukewarm.
- For Sauce.
- Beat all ingredients in double boiler over simmering water until sugar dissolves and mixture thickens slightly.
- For Chantilly.
- Using electric mixer, beat cream, Grand Marnier, vanilla and brandy 1 minute.
- Add sugar and sour cream and beat until soft peaks form.
- To Serve.
- Spoon bread pudding onto plates, top each with 3 tablespoons sauce and Chantilly.
Nutrition Facts : Calories 1187.8, Fat 50.9, SaturatedFat 30, Cholesterol 249.2, Sodium 857.8, Carbohydrate 164.7, Fiber 6.2, Sugar 103.8, Protein 20.6
KIDS CAN MAKE: RASPBERRY-LEMON BREAD PUDDING
This easy-to-make bread pudding can be baked in a coffee cup and enjoyed for brunch. For little and big kids: Let them measure the ingredients. For big kids: Let them whisk together the eggs and sugar.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Position an oven rack in the center of the oven, and preheat to 375 degrees F. Spread the bread on a baking sheet, and bake until crispy and dried out, about 10 minutes. Let cool completely.
- Meanwhile, melt the butter in a small skillet over medium heat, and cook until it starts to bubble and foam, about 5 minutes. Continue cooking, stirring constantly, until the foam subsides and brown specks start to appear, 1 to 2 minutes. Transfer the browned butter to a small bowl, scraping the brown bits from the bottom of the skillet, and let cool slightly.
- Whisk together 1/2 cup of the sugar, the eggs, lemon zest, vanilla and salt in a large bowl until the mixture is pale and thick. Whisk in the half-and-half and 3 tablespoons of the browned butter until combined. Stir in the bread and raspberries, and let the mixture sit for 30 minutes, stirring occasionally.
- Brush the inside of six 8-ounce ramekins with the remaining browned butter, and coat with the remaining 1 tablespoon sugar, tapping out any excess. Divide the bread pudding mixture evenly among the ramekins. Set the ramekins in a large roasting pan, and carefully fill the pan with 1/2 inch of hot water. Bake until the custard is just set and the tops are lightly golden brown in spots, about 45 minutes, rotating the pan once halfway through. Let cool for 10 minutes before serving.
RASPBERRY BREAD PUDDING
Brown sugar, cinnamon and nutmeg spice up this heartwarming dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 165, Carbohydrate 34 g, Cholesterol 5 mg, Fiber 3 g, Protein 8 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg
KNEADERS COPY-CAT RASPBERRY BREAD PUDDING
How to make KNEADERS COPY-CAT RASPBERRY BREAD PUDDING
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- In a large bowl mix the cream, sugar, egg and vanilla. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well.Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb.Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved.
- Layer a 9×13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly.
- Top with the remaining bread.Bake 40 minutes at 375.
- Serve warm topped with vanilla cream sauce.
- (If you want it to cut into nice squares you can chill it and then cut it into squares, then microwave it for 20-25 seconds per piece and top with sauce.)
- Vanilla Cream Sauce
- 1/3 C. butter
- T. flour
- C. heavy cream
- 2 tsp. salt
- tsp vanilla
- 3 C. sugar
- Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
- Enjoy!
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