Raspberry Bread Pudding
Looking for the ultimate raspberry dessert? This raspberry bread pudding is rich, creamy, and bursting with juicy berries. It’s sweet, tart, and totally irresistible. Made with soft bread and luscious heavy cream, every bite melts in your mouth. It’s easy to make, bakes in one pan, and feels fancy without the fuss. Whether you serve it warm with whipped cream or straight from the fridge, it’s always a crowd-pleaser and guaranteed to be gone quickly!
Why You’ll Love This Raspberry Bread Pudding
- Rich and Creamy Texture: Made with heavy cream for a luscious, custard-like bite.
- Bursting with Raspberry Flavor: Fresh or frozen raspberries add bright, juicy pops in every bite.
- Easy One-Pan Bake: Comes together quickly in a simple 8×8 pan with minimal cleanup.
- Perfect for Any Occasion: Great for brunch, dessert, or a cozy weekend treat.
- Customizable: Swap in other berries, add chocolate chips, or drizzle with glaze. Don’t be afraid to make it your own.
Recipe Tips
- Use Day-Old Bread: Slightly stale bread absorbs the custard better without getting mushy.
- Let it Soak: Give the bread at least 10 minutes to soak up the creamy mixture before baking.
- Check for Doneness: The center should be set and the top lightly golden. Jiggle the pan gently to test.
- Don’t Skip the Cream: Heavy cream adds richness and smooth texture.
- Cool Before Serving: Letting it rest makes slicing easier and the flavor even better.
Bread Pudding Variations
- Mixed Berry: Add blueberries, blackberries, or strawberries for a fruity blend.
- Chocolate Raspberry: Sprinkle in chocolate chips or chunks for a decadent twist.
- Lemon Zest: Add fresh lemon zest to the custard for a bright citrus pop.
- Nutty Crunch: Top with chopped almonds, pecans, or walnuts for texture.
- Dairy-Free: Use coconut milk or a creamy oat milk alternative for a dairy-free version.
Raspberry Bread Pudding
Equipment
- 8X8 baking pan
Ingredients
- 4 cups cubed bread (day-old brioche, challah, Italian bread work best)
- 1½ cups heavy cream
- 1 cup fresh or frozen raspberries
- ½ cup milk
- 2 eggs
- ⅓ cup sugar
- 1 tsp vanilla extract
- ¼ tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease an 8×8-inch baking pan.
- Add bread cubes to the pan. Scatter raspberries throughout and on top.
- Whisk together the heavy cream, milk, eggs, sugar, vanilla, cinnamon, and salt in a bowl until smooth.
- Pour mixture over the bread and berries. Gently press the bread down to help it soak up the custard.
- Let sit for 10 minutes to absorb (longer if bread is very dry).
- Bake for 40–45 minutes, until the top is golden and the center is set.
Notes
Nutrition (Per Serving based on 8 servings):
- Calories: 275
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Sugar: 10g
- Protein: 5g
- Fiber: 2g
- Sodium: 140mg
FAQ: Raspberry Bread Pudding
Brioche, challah, or Italian bread are ideal. They’re sturdy and soak up the custard without falling apart.
Totally. Prep it the night before, cover, and refrigerate. Bake fresh when ready to serve.
Cover and refrigerate for up to 3 days. Reheat in the oven or microwave.
The center should be set and not jiggly. A knife inserted should come out mostly clean
Yes! You can cut the sugar to 1/4 cup if you prefer a less sweet dessert with a more natural fruit taste.
Whipped cream, vanilla ice cream, a drizzle of raspberry sauce, or a dusting of powdered sugar.
Yes to both! It’s delicious warm, chilled, or room temperature depending on your vibe.
Definitely! Try blueberries, peaches, apples, or even chopped dried fruit.
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