Bread Pudding With Raspberries |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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I made this up as a mish mash of other bread pudding recipes I found online and what I had in my cabinet. I used butterflake rolls because that is what I had in the kitchen - I'd like to try with croissants or other bread in the future. Ingredients:
9 butterflake rolls |
1 (14 ounce) can sweetened condensed milk |
1 (14 ounce) can evaporated milk |
3 eggs |
6 -8 ounces frozen raspberries |
2 tablespoons butter (grated or cut into small chunks) |
2 tablespoons turbiano sugar |
Directions:
1. Whisk eggs until frothy. Slowly add condensed and evaporated milks.
2. Rip rolls into small pieces & place in glass dish that has been greased or squirted with cooking spray. Add raspberries.
3. Pour egg & milks mixture over the bread & berries. Gently stir to saturate all of the bread. Place in the fridge for 1 hour to overnight to allow bread to soak up the moisture.
4. When ready to bake, preheat oven to 350°F Take glass dish out of fridge and mix one more time. Top the dish with grated butter and sprinkle on turbiano sugar. Bake for approximately 1 hour.
5. Note: If mixture is near top of baking dish, place dish on a cookie sheet in the oven to catch any overflow.
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