Raspberry Bread Pudding

Servings: 8 servings

Author: Barbara Schieving

Prep Time
5 minutes

Cook Time
45 minutes

Additional Time
10 minutes

Total Time
1 hour

Dessert

dessert Fruit

Instructions

1 Grease a 7 x 11-inch pan with oil or butter.
2 In a large bowl mix eggs, sugar, vanilla, zest, and cream. Add the bread and
cranberries and mix until well blended. Gently fold in raspberries. Pour mixture
in to the greased pan and cover with foil.
3 Preheat oven to 350°F. Let the bread mixture rest and absorb while the oven
preheats. Bake covered for 35 minutes, then uncover and bake for an additional 5
– 15 minutes until golden brown.
4 Serve warm with creme anglaise.
5 Creme Anglaise
6 In a small saucepan, whisk together ¾ cup heavy cream and ¼ cup milk. Cook over
medium heat, just until mixture starts to boil. Remove from heat.
7 In a mixing bowl, whisk together 2 egg yolks and ⅓ cup sugar. Whisk in half of
the hot milk mixture. Add egg mixture to the saucepan and cook over medium heat,
stirring constantly, until sauce comes to a boil.
8 Reduce heat and simmer until sauce thickens slightly, about 2 minutes. Remove
from heat and stir in 1 teaspoon vanilla bean paste or vanilla extract.