Bread Pudding with Raspberry Strawberry Topping
Indulge in the comforting, homemade goodness of Bread Pudding with Raspberry Strawberry Topping, a dessert that’s as easy to make as it is irresistible. This classic bread pudding uses cubes of day-old French or brioche bread, soaked in a rich custard mixture of eggs, whole milk, heavy cream, and fragrant spices like cinnamon and nutmeg. Once baked to golden perfection, it’s topped with a luscious, ruby-red sauce made from fresh raspberries, strawberries, and a hint of zesty lemon. The fresh fruit topping adds a tangy-sweet contrast to the creamy, custard-like pudding for a dessert that’s delightfully balanced. Perfect for holiday gatherings, cozy family dinners, or even brunch, this recipe is ready in just over an hour and serves six. Garnish with whipped cream or extra berries for the ultimate sweet treat!
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Recipe Information
Ingredients
- 6 cups (cubed) Day-old bread (French or brioche preferred)
- 4 large Eggs
- 2 cups Whole milk
- 1 cup Heavy cream
- 0.75 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter (for greasing the dish)
- 1 cup Fresh raspberries
- 1 cup Fresh strawberries (hulled and diced)
- 0.5 cup Powdered sugar
- 1 tablespoon Lemon juice
- 1 teaspoon Cornstarch
- 1 tablespoon Water (for cornstarch slurry)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with 1 tablespoon of unsalted butter.
In a large mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt until well combined.
Add the cubed bread to the egg mixture and gently fold to coat all pieces. Let the bread soak for about 10 minutes to absorb the liquid.
Pour the soaked bread mixture evenly into the prepared baking dish. Spread the mixture out evenly with a spatula and press it slightly to make it compact.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted into the center comes out clean.
While the bread pudding is baking, prepare the raspberry strawberry topping. In a small saucepan over medium heat, combine the raspberries, strawberries, powdered sugar, and lemon juice. Stir occasionally and cook for about 5-7 minutes, or until the fruit begins to break down.
In a small bowl, mix cornstarch and water to create a slurry. Stir the slurry into the fruit mixture and cook for another 1-2 minutes, or until the mixture thickens slightly. Remove from heat and let it cool slightly.
Once the bread pudding is finished baking, allow it to cool for 10-15 minutes before serving.
Serve the bread pudding warm with a generous drizzle of the raspberry strawberry topping. Optionally, garnish with fresh berries or whipped cream.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 14.1 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 191 mg | 64% | |
| Sodium | 528 mg | 23% | |
| Total Carbohydrate | 86.3 g | 31% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 48.0 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 158 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 330 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
