Raspberry Bread Pudding Recipes

Steps:

• Heat oven to 350°F. Spray square baking dish, 8x8x2 inches, with cooking spray.
• Mix all ingredients; let stand 15 minutes. Spread mixture in baking dish.
• Place baking dish in rectangular pan, 13x9x2 inches, on oven rack. Pour boiling water into pan until 1 inch deep. Bake 25 to 30 minutes or until golden brown.

Steps:

• Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
• Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
• Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
• Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
• Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
• Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.

Steps:

• For the bread pudding: Preheat the oven to 375 degrees F. Grease eight 6-ounce ramekins
• with the butter and coat with the granulated sugar. Place the prepared ramekins on a baking sheet.
• Cut the brioche loaf into cubes. Set aside.
• Whisk together the eggs, egg yolks, brown sugar, cream, half-and-half and vanilla in a large bowl until well combined.
• Toss the bread cubes into the egg mixture. Place a large spoonful of bread batter into the bottom of a ramekin, top with 2 to 3 berries (slightly push them into the mixture), then top with more batter and finally more raspberries. Repeat with the remaining ramekins.
• Bake until the bread pudding has a slight bounce to it, 20 to 25 minutes.
• Meanwhile, for the sweet cream: Combine the heavy cream, granulated sugar and vanilla in a cold large bowl and whisk until you achieve stiff peaks. Place in the fridge to keep cool.
• Remove the bread puddings from the oven and let them cool down for a few minutes. Serve with a dollop of sweet cream.

Steps:

• Grease a 6 cup capacity ovenproof dish.
• Preheat oven to 180c/350 degrees F.
• Combine milk, cream& sugar in pan- stir over heat, without boiling, until sugar is dissolved.
• Once sugar has dissolved, bring to the boil, remove from heat; stir in essence.
• Cover, stand 10 minutes.
• Meanwhile, cut crusts from bread.
• Butter slices on one side; cut each slices into four triangles.
• Overlap triangles in prepared dish; top with raspberries.
• Whisk eggs until combined; gradually whisk in milk mixture.
• Strain mixture, then pour over bread.
• Place dish in a large baking dish, add enough boiling water to come halfway up sides of baking dish.
• Sprinkle on almonds and dust with icing sugar.
• Bake uncovered in oven about 45 minutes or until just set.
• Serve warm with extra raspberries.
• *Bestmade just before serving.
• *.

Steps:

• Cut the crusts off the loaf of bread and slice into 1/2-inch thick slices. Use a cookie cutter to cut out rounds of bread that will fit snugly into your ramekins. (You can make additional rounds by cutting 1/2-moons around the edges of a slice of bread, then assembling them into whole rounds later.) Place the bread rounds in a baking dish or a sheet pan with sides. Cut any scraps into small cubes and reserve for another dish.
• In a saucepan, heat the half-and-half, cream, salt, and vanilla bean over medium heat, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. When the cream mixture reaches a fast simmer (do not let it boil), turn off the heat. Set aside to infuse for 10 minutes.
• In a large mixing bowl, whisk the eggs and sugar together. Whisking constantly, gradually add the hot cream mixture. Strain into a large bowl to smooth the mixture and remove the vanilla bean. Pour over the bread rounds and let them soak for 15 minutes, gently turning the bread over once.
• Fill each ramekin with 1 soaked bread round. Spoon a tablespoon of jam into each ramekin, add some chocolate chips, if desired, then top off with a second bread round. If there is any remaining custard, pour it over the ramekins to top them off until they are almost full. Let soak in the refrigerator another 30 minutes.
• Heat the oven to 350 degrees F.
• Arrange the ramekins in a hot water bath. Bake until just set and very light golden brown on top, about 25 to 30 minutes. Dust with confectioners' sugar and return to the oven for 10 more minutes to caramelize slightly. Serve warm or chilled.

Steps:

• Place bread cubes in a 2 quart casserole.
• Beat 2 eggs with 2 egg yolks, reserving 2 egg whites for merinqe.
• Gradually beat scalded milk into eggs.
• Beat in 1/2 cup sugar, salt, vanilla, and butter.
• Pour milk mix over bread cubes.
• Bake in preheated 350 F oven for 25 minutes.
• Spread jam evenly over top of pudding.
• Beat egg whites until stiff but not dry.
• Beat in sugar, 1 Tbs at a time, until merinque is stiff and glossy Pile meringe over jam, making sure to spread merinque to edge of dish.
• Bake for another 15 minutes.

Steps:

• In a large bowl mix the cream, sugar, egg and vanilla. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes, stirring every 5 minutes to allow cream to absorb. Mix the raspberries, sugar and apple juice, stirring until sugar is dissolved. Layer a 9x13 inch baking pan 3/4 full with the bread mix and pour fruit filling over the bread mix, spreading evenly. Top with the remaining bread. Bake 40 minutes at 375. Serve warm topped with vanilla cream sauce. Melt butter in medium saucepan and add flour. Stir 10 minutes until it has a nutty aroma, do not brown. Add salt, cream and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.

Steps:

• SlowCooker: Medium round.
• Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered.
• Coat the slow cooker with butter-flavor nonstick cooking spray.
• Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries.
• Repeat the layers, ending with the berries on top.
• In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
• Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.
• Remove the lid and cook on HIGH for another 15 minutes.
• Cover, turn off the cooker, and let the pudding stand to cool slightly.
• Serve warm or at room temperature, with whipped cream, if desired.