Herby Sweet And Savory Bread Pudding – a delicious recipe with Raspberry Sauce, raspberries, water, sugar, cornstarch, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a small saucepan, combine the raspberries, water and sugar and bring to a boil. Lower the heat and simmer until the raspberries are broken down, about 8 minutes.
2
Whisk together water and cornstarch. Add to raspberry mixture and simmer until a bit thickened, about 3 or 4 minutes. Refrigerate until ready to use, if making ahead.
3
Cut the baguette into 1/2 inch chunks.
4
Place the Boursin in a 9 x 13 inch baking dish. Mash it up and flatten it out with a fork. Add eggs and milk and whisk until pretty well combined - a few lumps of cheese are not a problem. Mix in bread chunks and squish them down to make sure they are well covered with the custard. Cover with plastic wrap and refrigerate overnight.
5
When it's time to make breakfast, preheat the oven to 350. Take the plastic wrap off the bread pudding and give it another squish down to make sure all the bread is well-soaked in custard. Bake bread pudding for 35 to 40 minutes, until the top is golden and slightly puffed. Scoop out and serve with warm raspberry sauce.
374
kcal
Calories
21
g
Fat
25
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: Raspberry Sauce, 1.5 cups frozen unsweetened raspberries, 1/2 cup water, 1/3 cup sugar, and more.
Yes, Herby Sweet And Savory Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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