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Raspberry Bread Pudding – it is like a homemade glazed donut with raspberry filling – delicious!
Hey guys, this is Lauren visiting again from Tastes Better From Scratch and I’m excited to share one of my favorite Valentine’s Day desserts with you guys.
This time of year I’m usually making several different treats for various Valentine’s Day parties. For our close friends I’ll usually make some of my favorite super soft Valentine Sugar Cookies. Sometimes I’ll whip up one of my favorite chocolate cakes, or these awesome Oreo Cheesecake Bites. But my husband always requests this amazing Raspberry Bread Pudding with Vanilla Cream Sauce!
The best way I can describe this raspberry bread pudding is like a homemade glazed donut with raspberry filling. If you’re into that kinda thing–which, really, who isn’t–this dessert will knock your socks off! It’s A-Mazing.
Raspberry Bread Pudding with Vanilla Cream Sauce
1 loaf aged, white bread
2 cups heavy cream
1 cup sugar
1 tsp. vanilla
2 1/2 cups raspberries, fresh or frozen
1/4 cup sugar
1/4 cup peach or apple juice
1 batch of Vanilla Cream Sauce
In a large bowl, combine cream, sugar, egg and vanilla and beat until well combined. Cut bread into 1½ inch cubes and add to cream mixture, stirring to coat the bread well.
Let bread sit in cream mixture for 30 minutes, stirring every 5 minutes to allow cream to absorb.
Meanwhile, preheat oven to 375 degrees F.
Mix the raspberries, sugar and juice and toss until the sugar is dissolved, about 3-5 minutes.
Spay an 8×8” or similar size baking pan with non stick spray. Place ¾ of the bread cubes along the bottom of the pan. Spoon fruit over the top, spreading into an even layer. Top with remaining bread mixture. Top with the remaining bread.
Bake for about 38-42 minutes or until bread is slightly golden on top. Allow to cool for at least 15 minutes before serving. Serve with vanilla cream sauce.