Raspberry Bread Pudding

SERVES: 6

COOK TIME: 45 Min

When we use frozen fruit, we don't have to wait 'til it's in season to use it in our baked goods. This raspberry bread pudding is a perfect example of how we can highlight frozen raspberries any time of the year in a homestyle dessert.

What You'll Need

4 eggs
1 3/4 cup milk
1/2 cup sugar
1/8 teaspoon salt
1 (12-ounce) bag frozen fresh raspberries (not in syrup)
4 thick slices Hawaiian sweet bread, cut into 1-inch cubes (about 7 cups)

What to Do

Preheat oven to 325 degrees F. Coat a 2-quart baking dish with cooking spray.
In a large bowl, combine eggs, milk, sugar, and salt; mix well. Add raspberries and bread cubes and toss gently to mix well. Pour into baking dish.
Bake 45 minutes, or until knife inserted in center comes out clean. Serve warm or chill until ready to use.

Finishing Touch

Top with whipped cream, ice cream, or a sprinkle of confectioners' sugar.

Recipe courtesy of Washington Red Raspberry Commission. Visit www.red-raspberry.org for more raspberry recipes and tips.

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lovincookin 664560 6

Mar 30, 2013

To: Test Kitchen I think that you have a lot of patience with many of the questions that are asked! I wouldn't be nearly as good as you are with my responses. Some folks are just not meant to be cooks and perhaps should get out of the kitchen and get a new hobby! They do make me laugh, however! I love all of the variety of recipes that are offered and I especially enjoy your E books. Have them all!! Both of my parents were my Teachers in the Kitchen, in the 50's. Mom was a wonderful baker and my Dad was the cook! Thanks to both of them!