Delicious Raspberry Bread Pudding with Fruit Sauce

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This delicious raspberry bread pudding combines the comforting texture of bread pudding with the bright, tangy flavor of fresh raspberries. It’s an easy dessert that’s perfect for gatherings, offering a warm and inviting way to end any meal. The combination of custard-soaked bread and juicy berries creates a delightful treat that everyone will love.

Why You’ll Love This Recipe

This raspberry bread pudding is not only simple to make, but it also showcases the beautiful flavors of fresh fruit. It’s a wonderful dessert for any occasion, whether it’s a family dinner or a festive gathering. Here’s what makes it special:

• Easy to prepare with simple ingredients.
• Perfect for using up leftover bread.
• Can be served warm or at room temperature.
• Pairs wonderfully with ice cream or whipped cream.
• Visually stunning with fresh raspberries on top.

Ingredients

• 8 cups of day-old bread, cubed (such as brioche or challah)
• 2 cups whole milk
• 1 cup heavy cream
• 3 large eggs
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 cups fresh raspberries (plus more for garnish)
• 1 tablespoon unsalted butter, for greasing the baking dish

How to Make Raspberry Bread Pudding

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter and set aside.
2. In a large mixing bowl, whisk together the eggs, sugar, vanilla extract, ground cinnamon, milk, and heavy cream until fully combined.
3. Add the cubed bread to the mixture, gently folding it in to ensure all pieces are soaked. Allow it to sit for about 10 minutes so the bread absorbs the liquid.
4. Fold in the fresh raspberries, being careful not to crush them.
5. Pour the mixture into the prepared baking dish, spreading it evenly.
6. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the custard is set.
7. Once baked, remove from the oven and let it cool for about 10 minutes before serving.
8. Garnish with additional fresh raspberries and serve warm, with a drizzle of fruit sauce or a scoop of ice cream if desired.

Tips for the Best Results

• Use day-old bread for the best texture, as it absorbs the custard without becoming too soggy.
• Feel free to adjust the sweetness by reducing the sugar based on your taste preference.
• For a richer flavor, consider adding a splash of almond extract along with the vanilla.
• Make sure to bake until the center is set to avoid a custardy consistency.

Easy Variations

• Substitute raspberries with other berries such as blueberries, strawberries, or blackberries.
• Add a handful of chopped nuts, like pecans or walnuts, for added crunch.
• Drizzle with chocolate sauce or caramel for an indulgent twist.
• Incorporate spices like nutmeg or cardamom for a unique flavor profile.

What to Serve With It

• Vanilla ice cream or whipped cream for a creamy contrast.
• A drizzle of warm fruit sauce made from blended berries and sugar.
• A cup of coffee or tea to complement the dessert.
• Fresh mint leaves for a refreshing garnish.

Storage and Reheating

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Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also microwave individual portions for quick servings.

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