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.