Raspberry Bread Pudding mixes a caramel-ly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with whipped cream and a drizzle of vanilla sauce, it’s the absolute best dessert!
If you’re out of raspberries, try our plain Bread Pudding.
Raspberry Bread Pudding
Inspired by my sister’s love for the raspberry bread pudding served at a local chain bakery (Kneader’s), I decided to create my own version, and let me tell you, it lives up to the hype! It’s downright satisfying, and we just can’t get enough of it!
Raspberry Bread Pudding Ingredients
- Bakery Brioche Bread: Choose high-quality brioche for the best flavor.
- Unsalted butter: Melt and cool before using.
- Egg yolk: Use yolk, and save whites to use in Meringue Cookies.
- Vanilla extract or paste: Adds flavor.
- Salt: Enhances flavors and balances the sweetness.
- Heavy cream: Makes the custard creamy and rich.
- Dark or light brown sugar: Choose based on flavor preference.
- White sugar: Adds sweetness and aids in caramelization.
- Frozen raspberries: Frozen works great!
- Apple juice: Adds tartness.
How To Make Raspberry Bread Pudding
- Bread: Quarter and toast the brioche slices. Cool.
- Custard: Mix the custard ingredients. Soak bread in custard.
- Raspberry layer: Combine raspberries, sugar, and apple juice.
- Layer: Bread-custard, raspberry mix, remaining bread-custard.
- Bake: 40-45 mins until the edges turn golden and slightly wobbly.
- Serve: Rest, serve with whipped cream and vanilla sauce.
Recipe Tips
- Don’t skip the salt: Even in sweet dishes like Raspberry Bread Pudding, salt enhances overall flavor.
- Melted butter: It’s okay if melted butter clumps a bit when drizzled into the custard.
- Even layering: Ensure an even distribution of soaked bread and raspberry mixture.
- Avoid over-baking: Keep an eye while baking; it should be slightly wobbly in the center when done.
- Rest for texture: Allow the pudding to rest briefly after baking.
Storage
Storing Leftovers:
- Allow Raspberry Bread Pudding to cool completely after baking.
- Cover it tightly and refrigerate for up to three days. Keep in mind that it gets softer the longer it sits.
- Freezing: Avoid freezing — it can make the bread pudding too soggy.
How To Use Up Leftover Raspberries:
- Add on top of Instant Pot Oatmeal
- Raspberry Fluff
- Raspberry Vinaigrette Salad
- Sparkling Raspberry Lemonade
- Raspberry Jello Dessert
