This irresistible Raspberry Bread Pudding brings together buttery chunks of bread and juicy raspberries in a silky custard base. Ready in just under an hour, this comforting dessert strikes the perfect balance between rustic charm and elegant indulgence.
With only 230 calories per serving, you’ll love how this classic pudding transforms simple ingredients into something truly special. The prep takes mere minutes, while the heavenly aroma fills your kitchen as it bakes to golden perfection.
Ingredients for Raspberry Bread Pudding
- Half and Half: 2 cups, at room temperature for better blending
- Butter: 2 tablespoons, adds richness to the pudding
- Vanilla Extract: 1 teaspoon, enhances overall flavor
- Granulated Sugar: 1/3 cup, perfect sweetness balance
- Salt: A pinch, brings out all flavors
- Eggs: 3, beaten, creates custard-like texture
- Ground Cinnamon: 1/2 teaspoon, adds warming spice
- Brioche/Challah Bread: 1 loaf (7 cups when cubed), day-old works best
- Raspberries: 1 1/2 cups, fresh or frozen
- Vanilla Cream Sauce: For serving
Step-by-Step Instructions
- Bread Preparation: If using fresh bread, dry cubes at 250°F for 30 minutes, tossing every 10 minutes
- Oven Setup: Preheat to 350°F for perfect baking
- Liquid Base: Combine half and half, butter, vanilla, sugar, and salt; microwave until butter melts
- Custard Mix: Whisk in beaten eggs and cinnamon thoroughly
- Assembly Part 1: Add bread to mixture, stir gently to coat, pour half into greased 8×11″ baking dish
- Layering: Sprinkle half raspberries, add remaining bread mixture, top with remaining berries
- Baking: Bake 30-45 minutes until custard sets with slight wobble
- Serving: Enjoy warm or at room temperature with vanilla cream sauce
Making Perfect Bread Pudding
The magic of bread pudding happens when the custard meets the bread – you want your bread to be dry so it can soak up all that creamy goodness! If your bread is fresh, pop those cubes in a low-temp oven first. The bread should feel dry to the touch but not be completely hard. Your pudding will thank you for this extra step!
Mix and Match Berries
While raspberries add a lovely tartness to this bread pudding, you can play with different berries to make it your own. Try blackberries for a bold flavor, strawberries for sweetness, or mix in blueberries for a berry medley. Fresh or frozen both work great – just don’t thaw frozen berries before adding them to keep their shape intact.
Serving Ideas
This bread pudding is amazing warm from the oven with the vanilla cream sauce drizzled on top. For extra yum, add a scoop of vanilla ice cream or a dollop of whipped cream. Want to make it breakfast-worthy? Skip the sauce and add a drizzle of maple syrup instead!
Storage Tips
Your bread pudding will stay yummy in the fridge for 4-5 days. Keep it in a covered container. When you’re ready for seconds, warm individual portions in the microwave for 30-45 seconds. The texture is best when it’s warm, and heating it brings back that fresh-from-the-oven comfort.
Raspberry Bread Pudding
Equipment
- 8×11 inch baking dish
Ingredients
For the Bread Pudding
- 2 cups half and half
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1 pinch salt
- 3 eggs beaten
- 1/2 teaspoon ground cinnamon
- 1 loaf brioche bread or challah bread day old, cut into 1-inch cubes (about 7 cups)
- 1 1/2 cups raspberries fresh or frozen
Instructions
- Heat oven to 350 degrees F.
- In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
- Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
- Add the bread to the bowl and stir to coat. Pour half of the mixture into a greased baking dish.
- Sprinkle half of the raspberries over the top. Pour the remaining bread pudding mixture on top and sprinkle with more raspberries.
- Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
