Raspberry and Cream Bread Pudding
Back to Recipes & MoreIngredients
- 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
- 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
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.
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.
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.
