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Raspberry Bread Pudding



Bread Pudding

  • 5 cups toasted bread cubes
  • 2 1/2 cups scalded milk
  • 2 eggs
  • 2 egg yolks
  • 1 cup granulated sugar
  • 1 teaspoon almond extract
  • 2 tablespoons melted butter
  • 12 ounces fresh or frozen raspberries
  • Whipped cream for garnish

Raspberry Sauce

  • 1 (10 ounce) package frozen raspberries
  • 1/2 cup raspberry jam
  • Few drops lemon juice
  • Sugar, optional
  • 1 tablespoon raspberry liqueur, optional, or use blackberries, Marion berries, loganberries, etc.


  1. Bread Pudding: Place toasted bread cubes in slow cooker.
  2. In a separate bowl, mix scaled milk, eggs, egg yolks, sugar, almond extract and melted butter together.
  3. Defrost berries; drain off any excess juice and mix berries with bread cubes.
  4. Pour milk mixture on top and gently press bread into milk mixture with the back of a spoon. Do not stir mixture.
  5. Set slow cooker on LOW and cook for 4 to 6 hours.
  6. Serve warm with a dollop of whipped cream or drizzle with Raspberry Sauce.
  7. Raspberry Sauce: Defrost raspberries.
  8. Place raspberries, raspberry jam and lemon juice into a food processor or blender.
  9. Puree until smooth; taste and add sugar, if desired.
  10. Strain through a sieve to remove seeds.
  11. Add raspberry liqueur, if desired.
  12. Drizzle sauce over warm Raspberry Bread Pudding.


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