A serving of bread pudding with cream and raspberries on a plate

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!


6-8 servings


20 minutes


45 to 55 minutes


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 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


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.

Dish full of bread cubes, cream, and raspberries

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.

A measuring cup full of raspberries about to be pureed

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.

Bowl of raspberry puree and cream

Serve over baked pudding.

Baking dish full of raspberry bread pudding with a serving spoon



  • Make it extra indulgent by adding 1 cup (175 g) of dark chocolate chips into the bread and raspberry mixture.