Raspberry Bread Pudding
Bread pudding at it's BEST! Because RASPBERRIES! So rich and delicious!
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.