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Raspberry Bread Pudding

A warm and decadent dessert featuring crispy edges and soft custardy insides, bursting with fresh raspberries.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups day-old bread, cubed Ensure the bread is a bit stale for better texture.
  • 2 cups fresh raspberries Can substitute with other berries if needed.
  • 4 large eggs
  • 2 cups milk
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon (optional) For added flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Cube the bread: Cut the day-old bread into 1-inch cubes and place them in a greased 9x13-inch baking pan.
  3. Wash the raspberries: Gently rinse the fresh raspberries and scatter them over the cubed bread.
  4. Mix the custard: Whisk together the eggs, milk, sugar, vanilla extract, salt, and cinnamon in a bowl until well combined.
  5. Pour the custard: Carefully pour the egg mixture over the bread and raspberries.
  6. Let it soak: Allow the mixture to sit for about 15-20 minutes.
  7. Bake the pudding: Cover with aluminum foil and bake for 30 minutes, then remove foil and bake for another 15-20 minutes until set and golden brown.
  8. Cool and serve: Let it cool slightly before serving warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions wrapped for up to 2-3 months. Reheat in the oven to maintain texture.