Best Raspberry Lemon Bread Pudding Recipes

RASPBERRY LEMON BREAD PUDDING

Raspberry Lemon Bread Pudding image

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

Ingredients

6 cups (about 4-1/2 ounces) French bread
1 package (8-1/2 ounces) crushed Girl Scout Lemonades™ cookies
6 ounces (about 1 cup) fresh raspberries
3/4 cup sugar
1-1/3 cups 2% milk
1/2 cup heavy whipping cream
2 large eggs, lightly beaten
2 tablespoons lemon juice
1 tablespoon grated lemon peel
LEMON SAUCE:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup heavy whipping cream
1 tablespoon butter
1/4 cup lemon juice

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.

KIDS CAN MAKE: RASPBERRY-LEMON BREAD PUDDING

Kids Can Make: Raspberry-Lemon Bread Pudding image

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

Ingredients

4 cups 1/2-inch crustless cubes of sourdough bread
4 tablespoons unsalted butter
1/2 cup plus 1 tablespoon sugar
4 large eggs
2 teaspoons lightly packed finely grated lemon zest (from about 2 large lemons)
1/2 teaspoon pure vanilla extract
Pinch fine salt
1 1/2 cups half-and-half
1 1/2 cups raspberries

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.