Raspberry Bread Pudding

Sweet bread pudding studded with fresh tart raspberries topped with a vanilla cream sauce.

Prep Time 10

Cook Time 1 5

Inactive Time 20

Total Time 1 35

Yields servings

4 Frozen Rhodes Warm & Serve Artisan French Rolls, thawed and cubed (4 cups cubed bread)
1 cup (237 ml) whole milk
1 cup (237 ml) heavy cream
⅓ cup (68 g) light brown sugar, packed
⅓ cup (68 g) granulated sugar
3 large eggs
½ tsp vanilla extract
½ tsp ground cinnamon
pinch nutmeg
1 cup (140 g) raspberries, (if using frozen, thaw & drain liquid first)

Preheat oven to 275 degrees Fahrenheit.
Thaw 4 frozen Rhodes Artisan French Rolls, cut them into cubes (should equal 4 cups). Spread the cubed bread into a single layer on a baking sheet. Bake bread cubes at 275˚F for 15-20 minutes to dry out/stale the bread.
Whisk together the milk, cream, both sugars, eggs, vanilla, cinnamon and nutmeg in a large bowl until smooth. Increase oven temperature to 350 degrees Fahrenheit.
Add the dried bread cubes to the egg custard and mix to coat. Let rest for 20 minutes to absorb the liquid. (May need to press bread down periodically so it doesn't stay floating on the top.)
Empty bread pudding into a greased 9-inch oven-safe dish. (A round or square dish is fine.) Tuck/insert raspberries randomly throughout the mixture in the pan.
Bake at 350˚F for 45-55 minutes or until golden brown on top, puffed up, and baked through in the center.

Melt the butter in a small saucepan, then add the flour.
Whisk together to form a roux. Cook until it bubbles, about 30-60 seconds.
Whisk in the the sugar, vanilla, milk, heavy cream, and a dash of salt.
Whisk constantly until the mixture simmers and thickens. (May bubble and rise suddenly.) Remove from stove immediately. Cover and keep warm.
Serve bread pudding warm topped with vanilla cream sauce.

May purchase "half & half" in place of milk and heavy cream.
Store leftovers covered in the fridge up to 5 days or in the freezer up to 3 months. (As long as the bread and sauce are frozen separately.)
(Alternative) Bread Pudding Cups: Scoop mixture into greased muffin tin(s), making sure the liquid is evenly distributed amongst each cup, and bake at 350˚F for about 30-35 minutes. Make sure you place a baking sheet underneath the muffin tray(s) to catch any possible spills.