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Raspberry Bread Pudding

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When we use frozen fruit, we don't have to wait 'til it's in season to use it in our baked goods. This raspberry bread pudding is a perfect example of how we can highlight frozen raspberries any time of the year in a homestyle dessert.

Serves: 6

Ingredients
  • 4 eggs
  • 1 3/4 cups milk
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 (12-ounce) bag frozen fresh raspberries (not in syrup)
  • 4 thick slices Hawaiian sweet bread, cut into 1-inch cubes (about 7 cups)
Instructions
  1. Preheat the oven to 325 degrees F. Coat a 2-quart baking dish with nonstick cooking spray.
     
  2. In a large bowl, combine eggs, milk, sugar, and salt; mix well. Add raspberries and bread cubes and toss gently to mix well. Pour into the baking dish.
     
  3. Bake 45 minutes, or until knife inserted in center comes out clean. Serve warm or chill until ready to use.


 

OOH ITS SO GOOD!
Finishing Touch

Top with whipped cream, ice cream, or a sprinkle of confectioners' sugar.

 

Recipe courtesy of Washington Red Raspberry Commission. Visit www.red-raspberry.org for more raspberry recipes and tips.

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