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Raspberry Bread Pudding


8 slices day-old French bread, crusts removed, cubed
1 Tbsp. butter, melted
1 cup fresh raspberries, cleaned
1 cup half-and-half or light cream
2 large eggs, slightly beaten
1 tsp. vanilla extract
1/2 cup granulated sugar
Sweetened whipped cream


Preheat oven to 350 degrees F.
Toss bread with melted butter until coated.
Place into a 1-quart buttered baking dish.
Sprinkle evenly with raspberries. 
In a bowl, whisk half-and-half, eggs, vanilla and sugar until blended.  
Pour over raspberries.  
Cover and place baking dish in a pan of hot water reaching half way up sides of pan.  
Bake 45 minutes or until set.  Remove dish from water bath.  
Serve topped with whipped cream as desired.  
Serves 4.  Garnish with additional fresh raspberries when serving, if desired.