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Raspberry Bread Pudding 2

Raspberry Bread Pudding

Warm-n-gooey, soft-n-chewy - try this delicious treat.


Bread Pudding

  • 12 Rhodes Warm-N-Serv™ Soft White Dinner Rolls, baked and day old
  • 1 quart heavy cream
  • 2 cups sugar
  • 1 egg
  • 1 teaspoon vanilla extract

Fruit Filling

  • 12 ounces frozen raspberries, thawed
  • 1 cup sugar
  • 1/2 cup apple juice

Vanilla Sauce

  • 2/3 cup butter
  • 2 teaspoons flour
  • 1 1/2 cups heavy cream
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract


  1. Bread Pudding: Cut rolls into 1-inch cubes and place in a large bowl.
  2. Combine cream, sugar, egg and vanilla extract. Mix well and pour over roll cubes.
  3. Let roll mixture stand for 30 minutes, stirring every 5 minutes, to allow cream mixture to absorb completely.
  4. Fruit Filling: Combine ingredients and mix well.
  5. Pour 1/2 of the roll mixture into a sprayed 9 x 13-inch pan.
  6. Top with fruit filling and remaining roll mixture.
  7. Bake at 350 degrees F for 60-70 minutes. Cover with foil last 30 minutes to prevent over browning.
  8. Vanilla Sauce: Over medium heat melt butter and add flour. Cook about 10 minutes, but do not brown.
  9. Add cream and sugar and boil until mixture starts to thicken.
  10. Remove from heat and add vanilla.
  11. Serve warm over pudding.

Servings: 12

Recipe and photo credit (used with permission): Rhodes Bake-N-Serv

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