Raspberry Bread Pudding

Devashish

This irresistible Raspberry Bread Pudding brings together buttery chunks of bread and juicy raspberries in a silky custard base. With only 230 calories per serving, you'll love how this classic pudding transforms simple ingredients into something truly special.

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Prep Time 10

Cook Time 45

Total Time 50

Course Dessert

Servings

Calories 230 kcal

Equipment

8x11 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.

Notes

If you're not using old or stale bread, you can dry it out in the oven first. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30 minutes, tossing every 10 minutes, until the bread is dry and stale. Store leftover bread pudding in the refrigerator for up to 4-5 days.

Nutrition

Calories: 230kcalCarbohydrates: 30gProtein: 7gFat: 9gSaturated Fat: 4gCholesterol: 60mgSodium: 269mgPotassium: 167mgFiber: 2gSugar: 8gVitamin A: 265IUVitamin C: 4.4mgCalcium: 111mgIron: 1.8mg

Keyword baked custard, bread pudding, comfort food, raspberry dessert

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