Raspberry Bread Pudding Recipe

Name: Raspberry Bread Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 3 cups milk; 1 1/4 cups heavy cream; 1/2 cup granulated sugar; 2 tsp vanilla extract; 1 1/2 tbsp butter, softened; 10 slices white bread, crust removed; 5.25 oz frozen raspberries, plus extra thawed, to decorate; 5 None eggs, lightly beaten; 1/4 cup sliced almonds; None None powdered sugar, to dust

Servings: persons

3 cups milk
1 1/4 cups heavy cream
1/2 cup granulated sugar
2 tsp vanilla extract
1 1/2 tbsp butter, softened
10 slices white bread, crust removed
5.25 oz frozen raspberries, plus extra thawed, to decorate
5 None eggs, lightly beaten
1/4 cup sliced almonds
None None powdered sugar, to dust

1
Preheat oven to 350u00b0F. Grease a large baking dish. Stir milk, cream and sugar in a saucepan over medium heat until just simmering. Remove from heat. Stir in vanilla. Cover surface with plastic wrap to prevent a skin forming and let cool for 10 mins.
2
Meanwhile, butter 1 side of each slice of bread and cut into 4 triangles. Arrange in base of prepared baking dish. Sprinkle with raspberries.
3
Gradually whisk eggs into milk mixture until combined. Strain then pour over bread. Sprinkle with almonds and dust with powdered sugar. Place dish in a large roasting pan. Pour enough hot water into roasting pan to come halfway up sides of dish. Bake for 45 mins, until just set. Dust with powdered sugar and decorate with extra raspberries.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 cups milk, 1 1/4 cups heavy cream, 1/2 cup granulated sugar, 2 tsp vanilla extract, and more.

Yes, Raspberry 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.

Raspberry Bread Pudding

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