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.

5 from 38 votes

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Course: Dessert

Cuisine: American

Keyword: Berry Bread Pudding, Bread, Dairy, Eggs, Fruit, Raspberry

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: 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.