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Raspberry Bread and Butter Pudding Recipe

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This recipe for Raspberry Bread and Butter Pudding is from Mark's Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
12 thick slices of any white bread, crust removed
unsalted butter
8 oz. raspberries
3 T. sugar
2 eggs
1 c. milk
1 c. heavy cream
2/3 c. powdered sugar
1 tsp. vanilla
Directions:
Directions:
Preheat oven to 350º. Butter 6 slices of bread and sandwich with the other 6 sliced. Cut bread in half and layer in a buttered dish with raspberries tossed in sugar. In separate bowl combine remaining ingredients - mix well. Evenly coat bread/raspberries with wet mixture until baking dish is 3/4 full. Let stand for 5 minutes. Place baking dish in roasting pan and fill roasting pan with water halfway up side of baking dish. Bake 45 minutes or until just set. Serve warm.
Personal Notes:
Personal Notes:
I always leave the crust on- I like the little extra texture it adds to the bread pudding.

 

 

 

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