Raspberry Jam Bread Pudding
Indulge in the comforting decadence of Raspberry Jam Bread Pudding, a dessert that transforms simple pantry staples into a show-stopping treat. Featuring the delicate sweetness of raspberry jam layered with cubes of buttery brioche or challah, this recipe offers a balance of fluffy texture and rich flavor. A creamy custard made with milk, heavy cream, eggs, and vanilla envelops the bread, creating a perfectly moist yet golden-baked pudding that's sure to impress. Garnished with fresh raspberries and a dusting of powdered sugar, this warm dessert is as visually stunning as it is delicious. Ready in under an hour, Raspberry Jam Bread Pudding is perfect for family gatherings or elegant dinner parties. With keywords like "bread pudding recipe," "raspberry jam dessert," and "easy comfort food," this irresistible dish is sure to inspire chefs of all skill levels.
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Recipe Information
Ingredients
- 8 cups Bread (stale or day-old, preferably brioche or challah)
- 1 cup Raspberry jam
- 2 cups Milk
- 1 cup Heavy cream
- 0.5 cup Granulated sugar
- 4 Eggs
- 2 teaspoons Vanilla extract
- 0.25 teaspoon Salt
- 1 tablespoon Unsalted butter (for greasing)
- 0.5 cup Fresh raspberries (optional, for garnish)
- 2 tablespoons Powdered sugar (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter and set aside.
Cut the bread into 1-inch cubes. If the bread is not stale, spread the cubes on a baking sheet and bake in the preheated oven for 10 minutes to dry them out slightly.
In a medium saucepan, warm the milk and heavy cream together over medium heat until just steaming. Do not let it boil.
In a large mixing bowl, whisk together the eggs, granulated sugar, vanilla extract, and salt until fully combined.
Slowly pour the warm milk and cream mixture into the egg mixture while whisking constantly to avoid scrambling the eggs. Set this custard mixture aside.
Spread half of the bread cubes evenly in the prepared baking dish. Dollop half of the raspberry jam over the bread cubes in small spoonfuls.
Layer the remaining bread cubes on top, followed by the rest of the raspberry jam in small spoonfuls, ensuring it is somewhat evenly distributed.
Pour the custard mixture evenly over the bread cubes, pressing gently to help the bread absorb the liquid. Let it sit for 10–15 minutes to allow for full absorption.
Place the baking dish in the oven and bake for 40–45 minutes, or until the top is golden brown and the custard is set (a knife inserted in the center should come out clean).
Remove the bread pudding from the oven and allow it to cool for 10 minutes before serving. Garnish with fresh raspberries and a dusting of powdered sugar, if desired.
Serve warm and enjoy your Raspberry Jam Bread Pudding!
Nutrition Facts
Calories |
7635 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.6 g | 175% | |
| Saturated Fat | 67.1 g | 335% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1293 mg | 431% | |
| Sodium | 9978 mg | 434% | |
| Total Carbohydrate | 1278.0 g | 465% | |
| Dietary Fiber | 55.0 g | 196% | |
| Total Sugars | 495.1 g | ||
| Protein | 232.3 g | 465% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 1702 mg | 131% | |
| Iron | 51.6 mg | 287% | |
| Potassium | 3131 mg | 67% | |
*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.
