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Classic Raspberry Bread Pudding

Classic Raspberry Bread Pudding That Everyone Will Love

Transform simple ingredients into a magical Classic Raspberry Bread Pudding that is a crowd-pleaser for any occasion.
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Prep Time 30 minutes
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread Pudding
  • 1.5 loaves bread Use day-old or lightly toasted bread for best results.
  • 4 cups cream Substitute with half-and-half for a lighter version.
  • 2.5 cups sugar Adjust quantity to taste if desired.
  • 3 large eggs Provides binding and structure; no substitute without altering the recipe significantly.
  • 1.5 tsp vanilla Use pure vanilla extract for superior aroma.
  • 1/4 tsp salt Balances sweetness.
  • 5 cups raspberries Driscoll’s recommended for consistent sweetness.
  • 1/2 cup apple juice Use lemon juice for more tartness.
  • 1 tsp lemon zest Adds brightness to the raspberry filling.
For the Vanilla Sauce
  • 1.33 cups unsalted butter Kerrygold recommended for higher quality.
  • 6 tbsp flour Use cornstarch for a gluten-free option.
  • 1/2 cup additional sugar for sauce Sweetens the sauce for a decadent finish.

Equipment

  • Mixing Bowl
  • whisk
  • baking dish
  • Saucepan

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, whisk together 4 cups of cream, 2.5 cups of sugar, 3 lightly beaten eggs, 1.5 teaspoons of vanilla extract, and 1/4 teaspoon of salt until combined.
  2. Add the cubed bread and gently stir to coat. Let it sit for 30 minutes, stirring every 5 minutes to ensure even soaking.
  3. In a separate bowl, combine 5 cups of raspberries, 1 cup of sugar, 1/2 cup of apple juice, and 1 teaspoon of lemon zest. Gently stir the mixture and allow it to sit for about 15 minutes.
  4. Preheat your oven to 375°F (190°C). Prepare your baking dish by greasing a 9x13 inch baking dish with butter.
  5. Transfer the soaked bread mixture into the greased baking dish, spreading it evenly. Pour the raspberry mixture over the bread, gently folding it in.
  6. Carefully place the baking dish in the preheated oven and bake for approximately 40 minutes.
  7. While the pudding bakes, melt 1.33 cups of unsalted butter in a saucepan over medium heat. Whisk in 6 tablespoons of flour to form a roux.
  8. Gradually add 4 cups of cream while whisking continuously until the sauce thickens.
  9. Once the bread pudding is baked, allow it to cool for 10-15 minutes before serving.
  10. Serve warm, drizzling with your homemade vanilla sauce.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 44gProtein: 6gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 90mgSodium: 180mgPotassium: 250mgFiber: 2gSugar: 24gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 1mg

Notes

Always use day-old or lightly toasted bread to prevent mushiness. Ensure the custard mixture is well-whisked for the best flavor. Allow cooling for better serving consistency.

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