Raspberry Bread Pudding

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Raspberry Bread Pudding is pure indulgence with buttery brioche soaked in caramel custard, sweet raspberries, and topped with whipped cream and vanilla sauce—dessert perfection!

Prep Time30

Cook Time45

Total Time1 15

Course: Dessert, Snack

Cuisine: American, Vegetarian

Keyword: Raspberry Bread Pudding

Servings: servings (it’s rich!)

Author: Chelsea Lords

Cost: $7.48

Equipment

8 x 8-inch baking pan or 9 x 9-inch pan
Sheet pan (15" x 10")

Ingredients

Bread

13 slices brioche bread cut into quarters, see note 1
5 tablespoons unsalted butter melted and cooled

Custard

1 large egg yolk discard or save the whites
1 tablespoon vanilla extract or 2 teaspoons vanilla bean paste
1/4 teaspoon salt
1 teaspoon cinnamon optional
2 cups heavy cream
1 cup dark brown sugar or light brown sugar, firmly packed
1/2 cup granulated sugar

Raspberry Layer

2-1/2 cups frozen raspberries no need to thaw
1/2 cup granulated sugar
1/4 cup apple juice

For Serving

Vanilla sauce 1/2 cup butter, 1 cup brown sugar, 1/2 cup heavy cream, 1/8 tsp salt, 1 teaspoon vanilla
Whipped cream 1 cup heavy cream, 2–4 tablespoons powdered sugar, 1 teaspoon vanilla, tiny pinch of salt

US - Metric

Instructions

Preheat oven to 375°F (190°C). Set out an 8x8-inch (2-quart) baking dish.
Quarter the brioche slices. Add in a single layer to a sheet pan and bake for 8 minutes. Remove and let fully cool.
In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tablespoons melted butter, whisking continuously. It’s okay if the butter clumps slightly.
Add the bread quarters to the custard. Gently fold to ensure each piece is coated. Let stand 3 minutes.
In a medium bowl, combine raspberries, sugar and apple juice. Stir until sugar is dissolved.
Add just over half the bread cubes in an even, single layer to prepared pan. Spoon raspberry filling evenly over bread mixture and drizzle any pooling sauce on top. Top with remaining bread mixture in an even layer.
Use a pastry brush to brush the remaining 2 tablespoons of melted butter evenly on top. (No brush? Just drizzle it on as evenly as possible). Bake 40–45 minutes or until the top is lightly golden and the center is set but slightly wobbly. Be careful not to overbake.
Rest 5–10 minutes, then cut and serve with fresh whipped cream and vanilla sauce.
Prepare vanilla sauce (add everything to a small pot over medium-low heat and whisk until smooth. Bring to a boil, then reduce heat and cook until thickened. Remove from heat and whisk). Prepare whipped cream (combine everything in a stand mixer and whisk until soft peaks form). Spoon whipped cream over warm bread pudding, then drizzle vanilla sauce on top.

Video

Notes

Note 1: Grab bakery brioche bread for the best results—the quality of bread enhances the pudding! Use approximately 15-1/2 ounces or 13 slices, each cut about 3/4 inch thick, amounting to about 10 cups when gently packed.

Storage: Store cooled Bread Pudding in the fridge for up to 3 days. Note that it gets softer the longer it sits. I don’t recommend freezing—it can make the bread pudding too soggy.

Nutrition