Description
A creamy, sweet bread pudding filled with tangy raspberries and a dash of vanilla, perfect for gatherings or family nights.
Ingredients
Scale
- 6 cups day-old or stale bread (like brioche or challah), cut into cubes
- 2 cups fresh raspberries
- 4 large eggs
- 2 cups whole milk (or almond milk)
- 1 cup heavy cream (or coconut cream)
- 3/4 cup granulated sugar (or coconut sugar)
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- 2 tablespoons unsalted butter (for greasing)
- A pinch of nutmeg (optional)
- Zest from one lemon or orange (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish with butter.
- Whisk together the eggs, granulated sugar, milk, heavy cream, vanilla extract, cinnamon, and nutmeg in a large mixing bowl until smooth.
- Toss the bread cubes into the egg mixture, ensuring they are fully coated and let sit for about 10–15 minutes.
- Fold in the raspberries carefully.
- Pour the mixture into the prepared baking dish, spreading it out evenly.
- Bake for about 45 minutes or until the top is golden brown and a toothpick comes out clean.
- Remove from the oven and let it cool slightly before serving.
Notes
Serve with whipped cream or vanilla ice cream, and consider adding powdered sugar or a drizzle of vanilla sauce for extra flair.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 25g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 150mg