BRUNCH BREAD PUDDING

Brunch Bread Pudding image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 3h30m

Yield 6

Number Of Ingredients 11

1/2 loaf (1-pound size) French bread, torn into 1-inch pieces (8 cups)
2 tablespoons raisins
3 eggs
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
Dash of salt
1 1/2 cups milk
2 tablespoons packed brown sugar
1 package (10 ounces) frozen raspberries, thawed
1 cup granulated sugar
1 cup cranberries

Steps:

Grease square pan, 9x9x2 inches. Spread bread evenly in pan. Sprinkle with raisins.
In medium bowl, beat eggs, 1/3 cup granulated sugar, the cinnamon and salt, using fork. Stir in milk; pour over bread. Sprinkle with brown sugar. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
Heat oven to 325°F. Bake uncovered 50 to 60 minutes or until golden brown.
Meanwhile, drain raspberries, reserving 1/2 cup juice. In 2-quart saucepan, mix juice and 1 cup granulated sugar. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve with warm bread pudding.

Nutrition Facts : Calories 415, Carbohydrate 88 g, Cholesterol 110 mg, Fiber 4 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 280 mg