This delicious Bread Pudding is served with berries and a warm vanilla cream sauce. It's absolutely delicious and the perfect easy dessert for any occasion!
Prep Time10 mins
Cook Time45 mins
Total Time50 mins
- 2 cups half and half
- 2 Tablespoons butter
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- pinch of salt
- 3 eggs , beaten
- 1/2 teaspoon ground cinnamon
- 1 loaf day old brioche bread or challah bread , cut into 1-inch cubes, (about 7 cups)
- 1 1/2 cups fresh or frozen raspberries , or your favorite type of berries
- Vanilla Cream Sauce , for serving
(If you're not using old or stale bread, you can dry it out in the oven first. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30 minutes, tossing every 10 minutes, until the bread is dry and stale.)
Heat oven to 350 degrees F. In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
Add the bread to the bowl and stir to coat. Pour half of the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8x11’’ pan).
Sprinkle half of the raspberries over the top. Pour the remaining bread pudding mixture on top and sprinkle with more raspberries.
Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
Serve warm or at room temperature.
Store leftover bread pudding in the refrigerator for up to 4-5 days.
Calories: 230kcal | Carbohydrates: 30g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 269mg | Potassium: 167mg | Fiber: 2g | Sugar: 8g | Vitamin A: 265IU | Vitamin C: 4.4mg | Calcium: 111mg | Iron: 1.8mg