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Bread Pudding with Raspberries

Bread Pudding with Raspberries
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Indulge in a warm, comforting bread pudding with raspberries, featuring soft custardy bread soaked in a rich mixture and studded with juicy raspberries. This dessert offers a perfect balance of tart and sweet flavors with a creamy texture that’s ideal for any occasion, from cozy nights to special gatherings.

Ingredients

Scale

Bread and Fruit

  • 6 cups day-old bread, cut into 1-inch cubes (brioche, challah, or French bread recommended)
  • 2 cups fresh raspberries

Custard

  • 2 cups whole milk
  • 1 cup heavy cream
  • 4 large eggs
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/4 teaspoon ground nutmeg (optional)

Topping

  • 2 tablespoons butter, cut into small pieces

Instructions

  1. Prepare the bread: Cut day-old bread into 1-inch cubes. Spread the cubes in a single layer on a baking sheet and toast in a preheated oven at 350°F (175°C) for 5-7 minutes until lightly toasted to help absorb custard without becoming soggy.
  2. Make the custard: In a large bowl, whisk together eggs, sugar, vanilla extract, milk, cream, and optional cinnamon and nutmeg until smooth and creamy, creating a rich custard mixture.
  3. Combine bread and raspberries: Grease a baking dish. Place half of the bread cubes evenly in the bottom, then sprinkle fresh raspberries over the layer. Top with the remaining bread cubes and gently pour the custard mixture over all, pressing down slightly to ensure even soaking.
  4. Let it rest: Allow the bread and custard to sit at room temperature for at least 30 minutes so the bread can fully absorb the custard for a creamy texture throughout.
  5. Bake the pudding: Dot the top of the pudding with small butter pieces. Bake in a preheated oven at 350°F (175°C) for 45-55 minutes, until the top is golden brown and the custard is set but still slightly soft in the center.
  6. Cool and serve: Let the pudding cool for a few minutes before serving to allow the flavors to meld and the texture to firm slightly for the best eating experience. Serve with whipped cream, vanilla ice cream, fresh mint, or a dusting of powdered sugar if desired.

Notes

  • Choose sturdy bread such as brioche, challah, or French bread for best texture and custard absorption.
  • Do not skip the resting step to ensure the bread soaks fully and achieves classic custardy texture.
  • Use fresh raspberries for best flavor. If using frozen, thaw and drain to remove excess moisture.
  • Use room temperature ingredients to help custard blend smoothly and bake evenly.
  • Check doneness with a toothpick inserted in the center; it should come out mostly clean but slightly moist for perfect custard consistency.
  • For dairy-free alternatives, substitute almond, oat, or coconut milk and use vegan butter.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months.
  • Reheat gently in the oven at 325°F (160°C) for 15-20 minutes, avoiding the microwave to preserve texture.

Nutrition

Keywords: bread pudding, raspberry dessert, custard dessert, cozy dessert, comfort food, baked pudding, berry dessert

Find it online: https://recipesemilly.com/bread-pudding-with-raspberries/