I don’t know what words to say about this dessert. No words can do it justice. It is HEAVENLY. It’s something you think about for days after eating it. And for me, raspberries take anything up a notch.
The bread matters! For this recipe I like to use a crusty french bread, or a similar artisan bread…..a bread that’s a little denser.
This is what I used….you can see how crusty it is!
Cut the bread into 1 inch cubes or a little larger. Spread on cookie sheet and allow bread to dry out for a few hours if needed.
Whisk together the eggs, sugar, milk, melted butter and vanilla.
Pour over bread cubes and stir well. Cover with towel and let the bread mixture sit for an hour or so, stirring every so often. The bread should absorb most of the liquid.
The bread should be quite wet.
Gently mix the sugar and apple juice into the raspberries.
Pour about 2/3 of the bread mixture into a buttered 9×13 casserole dish.
Spoon raspberries over bread mixture.
Cover with remaining bread pouring in any extra liquid.
Bake for 40 minutes until bread is golden and crusty.
In saucepan, melt butter. Whisk in flour. Continue cooking and stirring for 3-5 minutes until butter begins to smell nutty.
Add sugar, salt and milk. Whisk and continue cooking until sauce begins to thicken.
Remove from heat and stir in vanilla.
Pour sauce over bread pudding and serve with fresh raspberries.
You will never forget it.
Raspberry Bread Pudding
Ingredients
- 3 large eggs
- 1 ½ cups sugar
- 3 cups whole milk
- ¼ cup butter, melted and cooled
- 1 teaspoon vanilla
- 1 loaf french bread, 16 ounces - or other artisan bread, non seasoned. Cut up and spread on cookie sheet and allow to dry for a few hours if needed. Bread should not be too moist. Two or three day-old-bread is great.
Raspberry Filling
- 5 cups raspberries, fresh or frozen
- ¾ cup sugar
- ½ cup apple juice
Cream Sauce
- ¾ cup butter
- ½ cup sugar
- 4 Tablespoons flour
- 2 cups whole milk
- ¼ teaspoon salt
- 1 ½ teaspoons vanilla
Instructions
- Preheat oven to 375°.
- In mixing bowl, whisk together eggs, sugar, melted butter and milk.
- Cut bread into 1-1½ inch cubes. Pour the milk mixture over the bread cubes and mix well.
- Cover the bread/milk mixture and allow to sit for an hour, stirring regularly. **The larger the bread cubes the longer you will need to soak in the milk mixture. The bread should fully absorb the milk mixture.
- In medium mixing bowl, gently mix raspberries, sugar and apple juice.
- Spoon ⅔-¾ of the bread mixture into buttered a 2 quart baking dish. (or a 9x13 pan)
- Stir raspberry filling and spoon over bread mixture. **When you spoon on the raspberries, leave behind any extra liquid.
- Spoon remaining bread mixture over raspberry filling. **The bread mixture will not fully cover the raspberry filling.
- Bake 40-45 minutes.
- Let pudding stand for 10 minutes before serving.
Cream Sauce
- Melt butter in medium sauce pan. Add flour. Stir for 10 minutes over medium heat until roux has a nutty aroma. Do not brown.
- Add sugar, salt, and milk. Continue stirring until sauce is thickened. NOTE: sauce will continue to thicken as it cools.
- Remove from heat and stir in vanilla.