Raspberry Bread Butter Pudding
Indulge in the ultimate comfort dessert with this Raspberry Bread Butter Pudding, a delightful twist on a classic favorite. Crafted with layers of buttery, day-old brioche, fresh juicy raspberries, and a luscious vanilla-infused custard, this pudding is baked to golden perfection with a creamy center and crisp edges. Perfect for cozy gatherings or an elegant dessert course, this recipe strikes the ideal balance of rich, creamy, and fruity flavors. Ready in under an hour with simple pantry ingredients, it’s an effortless yet impressive treat. Garnish with a dusting of powdered sugar and serve warm with whipped cream or vanilla ice cream for a decadent finish. This raspberry bread butter pudding is a showstopper that’s as versatile as it is irresistible.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 300 g day-old brioche bread
- 50 g unsalted butter
- 150 g fresh raspberries
- 3 eggs
- 300 ml whole milk
- 200 ml heavy cream
- 75 g granulated sugar
- 1 tsp vanilla extract
- 2 tbsp powdered sugar (for garnish)
Instructions
Preheat your oven to 180°C (350°F) and lightly grease a baking dish (approximately 8x8 inches or equivalent).
Slice the brioche bread into 1-inch thick slices. Butter one side of each slice with the unsalted butter, then cut them into triangles.
Layer the bread slices in the prepared baking dish, buttered side up, overlapping slightly. Sprinkle the fresh raspberries evenly between the layers.
In a medium bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, and vanilla extract until smooth and well combined.
Pour the custard mixture evenly over the bread and raspberries in the dish, ensuring every piece of bread is soaked. Gently press the bread down with the back of a spoon to help it absorb the custard.
Let the mixture stand for 10 minutes to fully absorb the custard.
Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the pudding is golden brown and the custard is set but still slightly wobbly in the center.
Remove the pudding from the oven and let it cool for 5-10 minutes before serving.
Dust the top with powdered sugar before serving for a decorative and sweet finish. Serve warm, optionally with a dollop of whipped cream or a scoop of vanilla ice cream.
Nutrition Facts
Calories |
2926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.5 g | 228% | |
| Saturated Fat | 101.2 g | 506% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1120 mg | 373% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 258.9 g | 94% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 119.0 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 6.5 mcg | 32% | |
| Calcium | 642 mg | 49% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1260 mg | 27% | |
*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.
