Berry Bread Pudding is a dish from my childhood. Served as a dessert/pudding with hot homemade custard was a big treat. This is a hyped bread pudding with the addition of fresh raspberries. The add colour, flavour and texture with little effort. Serve hot or cold all year round.
Berry Bread Pudding
Superb variation of the classic bread pudding recipe. The raspberries add a superb texture and flavour.
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Servings: 10 people
Calories: 511kcal
Ingredients
- 5 cups bread cubes toasted
- 2 1/2 cups milk hot
- 2 large eggs
- 2 large egg yolks
- 1 cup sugar
- 1 tsp almond extract
- 2 tbsp unsalted butter melted
- 12 oz raspberries
Instructions
- Place the bread cubes in the slow cooker.5 cups bread cubes
- In a separate bowl whisk together the milk, eggs, yolks, sugar, almond extract and butter.2 1/2 cups milk, 2 large eggs, 2 large egg yolks, 1 cup sugar, 1 tsp almond extract, 2 tbsp unsalted butter
- Stir in the berries and pour over the bread cubes.12 oz raspberries
- Gently press the bread down into the liquid-do not stir-and cook covered on low heat for 4 to 6 hours.
Notes
You can also use blackberries, strawberries, blueberries, or other berries as include them in the recipe at room temperature.
Nutrition
Calories: 511kcal | Carbohydrates: 94g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 745mg | Potassium: 283mg | Fiber: 4g | Sugar: 34g