Raspberry Bread Pudding
- SERVES
- 6
- COOK TIME
- 45 Min
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.
What You'll Need
- 4 eggs
- 1 3/4 cup 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)
What to Do
-
Preheat oven to 325 degrees F. Coat a 2-quart baking dish with cooking spray.
-
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 baking dish.
- Bake 45 minutes, or until knife inserted in center comes out clean. Serve warm or chill until ready to use.
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.