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Raspberry Bread Pudding Recipe
Swaggy Eats

Raspberry Bread Pudding

This rich and creamy raspberry bread pudding is a simple yet elegant dessert made with heavy cream, fresh raspberries, and soft bread. It’s perfect for brunch, dessert, or a cozy weekend treat. It's ready in under an hour using just a few ingredients and one 8x8 pan.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 8
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 275
Ingredients Equipment Method Notes

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

Equipment

  • 8X8 baking pan

Method
 

  1. Preheat oven to 350°F (175°C). Grease an 8x8-inch baking pan.
  2. Add bread cubes to the pan. Scatter raspberries throughout and on top.
  3. Whisk together the heavy cream, milk, eggs, sugar, vanilla, cinnamon, and salt in a bowl until smooth.
  4. Pour mixture over the bread and berries. Gently press the bread down to help it soak up the custard.
  5. Let sit for 10 minutes to absorb (longer if bread is very dry).
  6. 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