Raspberry and Cream Bread Pudding

Company coming? Need a dessert that will impress even the toughest crowd? Let them dig into sweet luxury with this delectable bread pudding! It only takes a handful of basic ingredients to make this incredible treat, but it looks and tastes like it came from a high-end bistro. Serve it with pride – but save the biggest piece for yourself!

Prep Time
20 minutes + 1 hour chill time
Cook Time
45 to 55 minutes
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Raspberry and Cream Bread Pudding

Redpath® Demerara Style Sugar& Redpath® Special Fine Granulated Sugar 2kg

Redpath® Demerara Style Sugar

A rich and unique sugar with deep flavour. Large crystals add a bit of crunch to your baking and crumble-style toppings.

Redpath® Demerara Style Sugar
Redpath® Special Fine Granulated Sugar 2kg

An economically-sized bag of our versatile granulated sugar, it’s ideal for sweetening coffee and tea, baking, preserving, canning, and cooking.

Redpath® Special Fine Granulated Sugar 2kg
Servings
6-8
For the bread pudding
  • 1 (1 lb / 454 g) loaf white bread, cubed
  • 2 cups (260 g) raspberries, divided
  • 2 cups (480 ml) 3.25% milk
  • ½ cup (120 ml) 35% whipping cream
  • 3 eggs
  • ½ cup (100 g) Redpath® Granulated Sugar
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp (5 g) salt
  • 2 tbsp (30 ml) Redpath® Demerara Sugar, firmly packed
For the raspberry cream
  • 1 cup (130 g) raspberries
  • 1 cup (240 ml) 35% whipping cream
  • 2 tbsp (25 g) Redpath® Granulated Sugar
  • 1 tsp (5 ml) vanilla extract
Instructions
For the bread pudding:

Step 1

Grease a 9 x 13 inch (23 x 33 cm) baking dish.

Step 2

Place bread and raspberries in prepared baking dish, gentle toss to combine.

Step 3

Place milk, cream, and remaining raspberries in a blender; blend until smooth. Add eggs,  Redpath® Granulated Sugar, vanilla extract, and salt to blender; blend until smooth. Pour mixture over bread and stir gently.

Dish full of bread cubes, cream, and raspberries

Step 4

Cover with foil and place in fridge for an hour, or overnight.

Step 5

Preheat oven to 400°F (200°C). Place bread pudding into preheated oven and bake covered for 30 minutes. Remove from oven. Remove foil and sprinkle top with Redpath® Demerara Sugar. Return to oven and bake for an additional 10-15 minutes or until pudding is set in the center and top is golden.

Step 6

Let cool for 10 minutes then serve with Raspberry Cream.

Step 7

Garnish with extra raspberries and icing sugar as desired.

For the raspberry cream:

Step 1

Using a blender or a hand blender puree the raspberries.

Step 2

Place pureed raspberries in a large bowl along with whipping cream, Redpath® Granulated Sugar, and vanilla. Using a hand mixer, whip until loose peaks form.

Step 3

Serve over baked pudding.

Baking dish full of raspberry bread pudding with a serving spoon