Raspberry Bread Pudding

There’s something incredibly comforting about a warm bread pudding, especially when it’s infused with the bright, tangy flavor of raspberries. This Raspberry Bread Pudding is a delightful dessert that combines aged white bread with a creamy custard mixture and a luscious raspberry filling. Whether you’re serving it for brunch, dessert, or a special occasion, this indulgent treat is sure to impress!

Why It Works Every Time

The key to a perfect Raspberry Bread Pudding lies in the balance of flavors and textures. The aged white bread absorbs the creamy custard mixture beautifully, creating a soft and tender base. The sweetness of the raspberries adds a refreshing contrast, while the rich vanilla sauce drizzled on top elevates the dessert to a whole new level. This combination ensures that each bite is a delightful explosion of flavor, making it a crowd-pleaser every time.

Ingredient Checklist

• 1 1/2 loaves aged white bread, cut into 1 ½ inch cubes
• 4 cups heavy cream
• 3 cups granulated sugar
• 1 egg
• 1 teaspoon vanilla extract

Raspberry Filling:

• 5 cups raspberries (fresh or frozen)
• 1 cup granulated sugar
• 1/2 cup apple juice

Vanilla Sauce:

• 1 1/3 cups unsalted butter
• 5 tablespoons flour
• 3 cups heavy cream
• 2 teaspoons vanilla
• 1/3 cup granulated sugar

Equipment Breakdown

• Baking dish: A large dish, preferably 9×13 inches, to hold the pudding.
• Mixing bowls: For combining your ingredients smoothly.
• Whisk: Essential for mixing the custard and the vanilla sauce.
• Measuring cups and spoons: To ensure accuracy in your ingredients.
• Spatula: For folding in the raspberries gently.

Raspberry Bread Pudding — Do This Next

Step 1: Prepare the Bread

Begin by preheating your oven to 350°F (175°C). Place the cubed aged white bread in a large mixing bowl. Allow it to sit for a few minutes to dry out slightly, which will help it absorb the custard better.

Step 2: Make the Cream Mixture

In another bowl, whisk together the heavy cream, granulated sugar, egg, and vanilla extract until well combined. This will create a rich custard base that enhances the bread pudding’s flavor.

Step 3: Combine the Bread and Cream Mixture

Pour the cream mixture over the bread cubes, ensuring that all pieces are coated. Gently toss until the bread is soaked through. Let it sit for about 15 minutes so the bread can absorb the custard.

Step 4: Prepare the Raspberry Filling

In a saucepan over medium heat, combine the raspberries, granulated sugar, and apple juice. Cook for about 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Remove from heat and let it cool.

Step 5: Assemble the Bread Pudding

Grease your baking dish with butter or non-stick spray. Layer half of the soaked bread mixture in the bottom, then pour the raspberry filling evenly over it. Top with the remaining bread mixture, gently pressing down to ensure everything is compact.

Step 6: Bake the Pudding

Bake in the preheated oven for 45-50 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.

Step 7: Prepare the Vanilla Sauce

While the pudding is baking, make the vanilla sauce. In a saucepan, melt the unsalted butter over medium heat. Whisk in the flour to create a roux, cooking for about a minute. Gradually whisk in the heavy cream, followed by the sugar and vanilla. Cook until thickened, stirring constantly.

Step 8: Serve and Enjoy

Once the bread pudding is done, let it cool slightly before serving. Drizzle the warm vanilla sauce generously over each portion, and if you like, garnish with extra raspberries for a pop of color.

Substitutions by Category

• Bread: You can substitute aged white bread with challah or brioche for a richer flavor.
• Heavy cream: Use whole milk or a non-dairy cream alternative if you prefer a lighter version.
• Sugar: Coconut sugar or honey can be used as a natural sweetener.
• Apple juice: Any fruit juice, like orange or pear, can work as a substitute.

Notes on Ingredients

This Raspberry Bread Pudding is best made with aged bread, as it holds up better in the custard mixture. Fresh raspberries will yield the best flavor, but frozen raspberries can be used in a pinch. Just ensure to thaw and drain any excess liquid before using.

Storing Tips & Timelines

Store any leftover Raspberry Bread Pudding in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through. The vanilla sauce can be stored separately and reheated as needed.

Troubleshooting Q&A

What if my bread pudding is soggy?

If your Raspberry Bread Pudding turns out soggy, it may be due to using too much liquid or not allowing the bread to soak long enough. Ensure you follow the measurements precisely and give the bread adequate time to absorb the custard.

Can I make this bread pudding ahead of time?

Yes! You can assemble the Raspberry Bread Pudding a day in advance and store it in the refrigerator. Bake it just before serving for the best texture.

How can I tell when the bread pudding is done?

The pudding is done when the edges are golden and the center is set. A knife inserted into the center should come out clean, indicating that the custard has cooked through.

What should I serve with Raspberry Bread Pudding?

This dessert pairs wonderfully with whipped cream, ice cream, or even a dollop of white chocolate raspberry mousse cups for an extra indulgent treat.

Desserts to Finish

• Best French Toast Casserole
• White Chocolate Raspberry Mousse Cups
• Creamy White Chocolate Raspberry Tart

Make It Tonight

This Raspberry Bread Pudding is not only a delectable dessert but also a versatile dish that can be enjoyed any time of the day. Whether you’re celebrating a special occasion or just want to treat yourself and your loved ones, this recipe is simple yet impressive. Gather your ingredients and make this delightful treat tonight—your taste buds will thank you!