Raspberry Bread Pudding
with Raspberry Sauce
5 cups toasted bread cubes
2 1/2 cups scalded milk
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
1 (10 ounce) package frozen raspberries
1/2 cup raspberry jam
Few drops lemon juice
Granulated sugar, optional
1 tablespoon raspberry liqueur, optional, or use blackberries, Marion berries, loganberries, etc.
Place toasted bread cubes in slow cooker.
In a separate bowl, mix scaled milk, eggs, egg yolks, sugar, almond extract and melted butter together.
Defrost berries; drain off any excess juice and mix berries with bread cubes.
Pour milk mixture on top and gently press bread into milk mixture with the back of a spoon. Do not stir mixture.
Set slow cooker on LOW, and cook for 4 to 6 hours.
Serve warm with a dollop of whipped cream or drizzle with Raspberry Sauce.
Raspberry Sauce: Defrost raspberries.
Place raspberries, raspberry jam and lemon juice into a food processor or blender. Puree until smooth; taste and add sugar, if desired.
Strain through a sieve to remove seeds.
Add raspberry liqueur, if desired.
Drizzle sauce over warm Raspberry Bread Pudding.
Bread Pudding Recipes