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Left over white bread mixed with heavy cream, sugar, and egg and vanilla. Toss this with fresh raspberries and cook until a golden brown. Served with a vanilla cream sauce on top.

Raspberry Bread Pudding

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Prep Time 40 mins
Cook Time 45 mins
Course Dessert
Cuisine American
Servings 12


  • 12 Cups White Bread
  • 4 Cups Heavy Cream
  • 3 Cups Sugar
  • 1 Egg
  • 1 tsp. Vanilla
  • 2 Cups Fresh Raspberries

Cream Sauce

  • 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.

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.
Keyword Bread, cream sauce, raspberries
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