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Brunch Bread Pudding
Brunch Bread Pudding
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Prep Time:
30 minutes
Total Time:
3 hours 30 minutes
Create a delicious and speedy brunch with fruity bread pudding.
Ingredients:
  • 1/2 loaf (1-pound size) French bread, torn into 1-inch pieces (8 cups)
  • 2 tablespoons raisins
  • 3 eggs
  • 1/3 cup granulated sugar
  • 1/2 teaspoon ground cinnamon
  • Dash of salt
  • 1 1/2 cups milk
  • 2 tablespoons packed brown sugar
  • 1 package (10 ounces) frozen raspberries, thawed
  • 1 cup granulated sugar
  • 1 cup cranberries
Instructions:
  • Prepare a 9x9x2 inch square pan by greasing it. Evenly spread the bread in the pan and sprinkle with raisins.
  • Combine eggs, 1/3 cup granulated sugar, cinnamon, and salt in a medium bowl. Stir well using a fork. Add milk and pour over bread. Sprinkle with brown sugar, cover tightly, and refrigerate for at least 2 hours but no longer than 24 hours.
  • Preheat oven to 325°F and bake uncovered for 50-60 minutes until beautifully golden brown.
  • Drain raspberries, saving 1/2 cup juice. Combine juice and 1 cup sugar in a 2-quart saucepan. Bring to a boil and cook for 5 minutes. Add raspberries and cranberries, then lower heat and simmer for about 3 minutes until the cranberries are tender. Serve over warm bread pudding.

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