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    Home » Recipes » Dessert

    Raspberry Bread Pudding

    Published by Melissa on February 27, 2015 | Updated June 10, 2022 | 10 Comments

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    Luscious bread pudding made with a mix of croissants, thick sliced white bread, raspberries and dried cranberries, baked until it’s golden brown and served warm with a smooth, rich, vanilla cream sauce.

    Featured Image for post Raspberry Bread Pudding

    Bread pudding is an old-fashioned dessert that I’ve recently come to love. It was the bread pudding at the Tin Angel restaurant in Salt Lake City that turned me in to a fan. Their bread pudding is rich, and tender, but golden brown and not soggy. It’s comfort food at it’s best. 

    Raspberry-Bread-Pudding-Collage-Barbara-Bakes

    The Tin Angel shared their bread pudding recipe in a beautiful new cookbook, Salt Lake City Chef’s Table: Extraordinary Recipes from The Crossroads of the WestImage and Blog, written by my good friend and her husband Becky and Josh Rosenthal. Becky, Vintage Mixer, is also a Salt Lake City food blogger.

    The cookbook is well written and highlights the best restaurants in Salt Lake City. Each restaurant shares one or two of their most popular recipes. In addition to the nearly 80 recipes, the book is filled with info about the city’s food scene, the restaurants and their owners, and gorgeous pictures of the food and of Salt Lake.

    Luscious bread pudding made with a mix of croissants, thick sliced white bread, raspberries and dried cranberries, baked until it's golden brown and served warm with a smooth, rich, vanilla cream sauce.

    The Tin Angel bread pudding recipe in the book is a chocolate bread pudding. Tin Angel changes up their bread pudding almost daily, and I had a raspberry bread pudding there one day that I loved. So I changed up the recipe in the book just a bit to turn it in to a raspberry bread pudding.

    Bread Pudding Sauce

    I drizzled each slice with creme Anglaise. Creme Anglaise is an easy-to-make, warm vanilla cream sauce that adds a silky richness to the bread pudding. I also sprinkled on some praline pecans.

    It’s a fabulous dessert that I couldn’t resist eating for breakfast the next day as well. If you’re a bread pudding lover, you must give this recipe a try.

    Featured Image for post Raspberry Bread Pudding
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    Raspberry Bread Pudding

    Prep Time5 mins
    Cook Time45 mins
    Additional Time10 mins
    Total Time1 hr
    Course: Dessert
    Servings: 8 servings
    Author: Barbara Schieving
    Prevent your screen from going to sleep

    Ingredients

    • 3 large eggs
    • ½ cup sugar
    • 1 teaspoon vanilla extract
    • zest of 1 mandarin orange or ½ orange
    • 2 cups heavy cream
    • 4 -6 cups torn bread ½ of it croissants*
    • ¼ cup dried cranberries
    • 1 cup raspberries

    Creme Anglaise (Bread Pudding Sauce)

    • ¾ cup heavy cream
    • ½ cup 1% milk
    • 2 egg yolks
    • ⅓ cup sugar
    • 1 teaspoon vanilla bean paste or extract

    Instructions

    • Grease a 7 x 11-inch pan with oil or butter.
    • In a large bowl mix eggs, sugar, vanilla, zest, and cream. Add the bread and cranberries and mix until well blended. Gently fold in raspberries. Pour mixture in to the greased pan and cover with foil.
    • Preheat oven to 350°F. Let the bread mixture rest and absorb while the oven preheats. Bake covered for 35 minutes, then uncover and bake for an additional 5 – 15 minutes until golden brown.
    • Serve warm with creme anglaise.
    • Creme Anglaise
    • In a small saucepan, whisk together ¾ cup heavy cream and ¼ cup milk. Cook over medium heat, just until mixture starts to boil. Remove from heat.
    • In a mixing bowl, whisk together 2 egg yolks and ⅓ cup sugar. Whisk in half of the hot milk mixture. Add egg mixture to the saucepan and cook over medium heat, stirring constantly, until sauce comes to a boil.
    • Reduce heat and simmer until sauce thickens slightly, about 2 minutes. Remove from heat and stir in 1 teaspoon vanilla bean paste or vanilla extract.

    Notes

    *I used 2 large Costco croissants and 4 slices of Grandma Sycamore’s Sunflower & Honey Homemade Bread

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    about us

    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Diane Roark

      March 24, 2015 at 2:17 pm

      Barbara,

      Bread Pudding is one of my favorite dessert. I make a white chocolate bread pudding. I truly need to try this raspberry bread pudding. I am sure it would be a favorite of mine too.

      sharing!
      Blessings,
      Diane Roark

      Reply
    2. Annalise @ Completely Delicious

      March 03, 2015 at 9:41 pm

      No wonder you fell in love with bread pudding, this recipe sounds incredible!

      Reply
    3. Becky

      March 03, 2015 at 8:05 am

      I actually remember sharing a slice of Tin Angel bread pudding with you several years ago! What a perfectly special recipe to make and share. I am so grateful to know you!!

      Reply
    4. My Inner Chick

      March 01, 2015 at 3:40 pm

      OMGOSH,
      amazingly fabulous. can’t to make this!!! x

      Reply
    5. Angie@Angie's Recipes

      February 27, 2015 at 9:09 pm

      I love the idea of using a mix of croissants and bread in this beautiful pudding! It looks sensational with raspberries.

      Reply
    6. Medeja

      February 27, 2015 at 6:28 pm

      Oh it sounds fantastic.. croissants, raspberries and vanilla sauce.. luxurious 🙂

      Reply
    7. Madonna/aka/Ms. Lemon

      February 27, 2015 at 3:28 pm

      Okay, another excuse to go to Costco. 🙂 These sound so delicious.

      Reply
    8. Rocky Mountain Woman

      February 27, 2015 at 11:34 am

      This looks awesome! I’ll have to check out LaBarba – sounds exactly like my kind of place…

      Reply
    9. Rosa

      February 27, 2015 at 9:20 am

      Oh, exquisite! This is one drool worthy pudding.

      Cheers,

      Rosa

      Reply
    10. Jess Knight

      February 27, 2015 at 7:08 am

      I LOVE your idea of using croissants in a bread pudding. Never would have thought of that but I’m sure it adds a wonderful level of decadence! Using this idea 😉

      Reply

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