Tuesday, September 8, 2015

Raspberry Bread Pudding

I apologize, when I started making this recipe, I didn't realize how good it would turn out and that I would want to share it. It wasn't until afterwards that I was like, "Man, I need to blog this recipe." So I don't have very many good pictures, and I have none of the actual process.

But let me assure you, it's very very easy. You could probably make do with frozen raspberries here, but I happened to have fresh, and this was divine.

The best part? This is a crockpot dessert. Toss it in and let your slow cooker do the work!

6 C diced bread (this is a the perfect time to use up the odds and ends of sliced bread in your freezer. Oh, you don't have? Start collecting them. Don't throw away the last two slices of baguette or French bread or the heels of sandwich bread. Put them in a bag and freeze them. For bread pudding.)
2 C fresh raspberries
2 C heavy cream
2 C whole milk or half and half
1 C sugar
6 eggs
1 T vanilla extract (or one vanilla bean, scraped, if you're feeling extravagant!)

Coat a medium slowcooker with non-stick spray (if you only have a large one, that's fine, but watch the cooking time, it might cook faster. Or increase the recipe by 1/2).

Layer half the bread in the bottom, followed by half the berries. Then the rest of the bread and the rest of the berries. Mix the cream, milk, sugar, eggs, and vanilla together. Pour over the bread and berries. Make sure all the bread gets some of the liquid mixture. Cover and cook on high for 2 1/2 hours. Remove lid and cook another 15 minutes.

Let cool ten minutes before serving, or wait until it cools to room temperature. We ate (and loved) this just the way it was. But feel free to embellish it with whipped cream if you so desire.



  1. Sounds delish Tamara! I'll have to give it a try. :)

  2. Saving my bread slices! How many pieces is 6 cups?

    1. It depends on the size of your bread slices! I like to use the little baguettes. Just save them up and you'll end up with more than enough! ;)


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