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.
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.
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 West, 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.
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.
Raspberry Bread Pudding
- 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
- 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.