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!

For the bread pudding
- 1 (1 lb / 454 g) loaf white bread, cubed 1 (1 lb / 454 g) loaf white bread, cubed
- 2 cups (260 g) raspberries, divided 2 cups (260 g) raspberries, divided
- 2 cups (480 ml) 3.25% milk 2 cups (480 ml) 3.25% milk
- ½ cup (120 ml) 35% whipping cream ½ cup (120 ml) 35% whipping cream
- 3 eggs 3 eggs
- ½ cup (100 g) Redpath® Granulated Sugar ½ cup (100 g) Redpath® Granulated Sugar
- 1 tsp (5 ml) vanilla extract 1 tsp (5 ml) vanilla extract
- 1 tsp (5 g) salt 1 tsp (5 g) salt
- 2 tbsp (30 ml) Redpath® Demerara Sugar, firmly packed 2 tbsp (30 ml) Redpath® Demerara Sugar, firmly packed
For the raspberry cream
- 1 cup (130 g) raspberries 1 cup (130 g) raspberries
- 1 cup (240 ml) 35% whipping cream 1 cup (240 ml) 35% whipping cream
- 2 tbsp (25 g) Redpath® Granulated Sugar 2 tbsp (25 g) Redpath® Granulated Sugar
- 1 tsp (5 ml) vanilla extract 1 tsp (5 ml) vanilla extract
Instructions
For the bread pudding:
Grease a 9 x 13 inch (23 x 33 cm) baking dish.
Place bread and raspberries in prepared baking dish, gentle toss to combine.
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.
Cover with foil and place in fridge for an hour, or overnight.
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.
Let cool for 10 minutes then serve with Raspberry Cream.
Garnish with extra raspberries and icing sugar as desired.
For the raspberry cream:
Using a blender or a hand blender puree the raspberries.
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.
Serve over baked pudding.
Chef's Tip
*Make it extra indulgent by adding 1 cup (175 g) of dark chocolate chips into the bread and raspberry mixture.