I am a big fan of bread pudding and Raspberry Bread Pudding is the best dessert ever! I love it with cinnamon but raspberries add another level of deliciousness. If I have made Homemade Dinner Rolls on Sunday, and the rolls are not gone by Thursday. Raspberry Bread Pudding is now on the menu!
This recipe has five ingredients, bread, cream, sugar, vanilla and raspberries. How can this recipe fail? If you are not a raspberry fan, skip them and add 1 tsp. of cinnamon. There are often people who say they do not like bread pudding, but every time I serve this at a dinner party, it disappears!
How to Make Raspberry Bread Pudding
1. Cut all the bread into small pieces. I like to slice mine into little cubes. The truth is, by the time you mix this mixture with the cream and egg mixture every 5 minutes for 30 minutes, you can hardly recognize any cubes. It is a beautiful mess of deliciousness!
2. Place cubed bread pieces into a 13×9 pan. No need to grease this pan. With all the cream in this recipe, the pieces slip right out of the pan.
3. Beat the egg with a fork and add the sugar, cream and vanilla. Mix this with a wire whisk until the sugar starts dissolve in the cream. You do NOT whip the cream.
4. Pour the cream and sugar mixture over the bread crumbs and mix thoroughly. You will need to stir this mixture every 5 minutes for the next 30 minutes. It takes a little while until the bread can absorb all the liquid. This is the step you cannot miss! The yummy caramelization that happens when this cooks will not happen without this step.
5. Heat oven to 375°.
6. Once the thirty minutes have expired, gently fold in the raspberries. If you have no raspberry fans in your family, no problem. Add 1 tsp. of cinnamon to the cream mixture and make it a cinnamon bread pudding.
7. Bake this for 40 minutes. You want the top to be dark with a golden edge. This is what makes this recipe so good! It is the crispy edges that are my favorite part. When you get the golden color on the top, you know everything is well cooked in the middle. The last thing you want is gooey, uncooked bread pudding in the middle.
Raspberry Bread Pudding
- 12 Cups White Bread
- 4 Cups Heavy Cream
- 3 Cups Sugar
- 1 Egg
- 1 tsp. Vanilla
- 2 Cups Fresh Raspberries
- 1 1/3 Cup Butter
- 1/2 Cup Flour
- 3 Cups Heavy Cream
- 2 tsp. Vanilla or 1 Vanilla Bean
- 1/3 Cup Sugar
- Cut bread into 1 ½ inch cubes and put into a 13 x 9 dish.
- In large bowl, combine cream, sugar, egg and vanilla. Mix until the sugar feels like it has dissolved into the cream.
- Pour this mixture over the bread crumbs. Stir until everything is well coated.
- This mixture needs to sit for 30 minutes for the bread to soak up the cream. Stir every 5 minutes. Bring the bottom bread pieces to the top and let the top pieces fall to the bottom.
- Heat oven to 375°.
- After the 30 minutes have passed, pour the fresh raspberries on top and gently fold into the bread/cream mixture.
- Bake for 40 minutes or until edges are brown and caramelized.
- Make cream sauce.
- Over medium heat, melt butter, then add flour.
- Stir 3-5 minutes over medium heat until the flour is cooked and has a nutty aroma.
- Mix cream and sugar together in another bowl.
- Slowly add the cream mixture stirring constantly over medium heat until it begins to boil. Add vanilla bean during this step to soften.
- Continue to stir until the mixture is thick. Take out vanilla bean and scrape out the vanilla bean caviar.
- Remove from the heat and add the vanilla.
- Serve the sauce hot or cold.