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5 from 1 vote

Raspberry Bread Pudding

Prep Time5 minutes
Cook Time45 minutes
Additional Time10 minutes
Total Time1 hour
Course: Dessert
Keyword: Dessert, fruit
Servings: 8 servings
Author: Barbara Schieving

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
  • 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