Raspberry Bread Pudding Recipe

Serves: 8

Ingredients:
1/2 cup raisins
1/2 cup water
1/4 cup butter, melted
8-10 slices dry bread
1 cup packed organic brown sugar
1 tsp cinnamon
1/4 tsp allspice
3 eggs
1/4 tsp salt
1 tsp vanilla
3 cups milk, scald & cooled
1 bottle Stonewall Raspberry Syrup


Directions:
Cover raisins with water. Set aside. Melt butter or margarine. Break up bread, set aside. Combine brown sugar, cinnamon and allspice. Reserve 3 tbsp of this mixture for topping. Toss bread with remaining sugar mixture. Pour melted margarine on before you toss the bread crumbs. Your sugar mixture will stick better that way. Place 1/2 of bread mixture in a lightly greased 1 1/2 quart baking dish. Drain raisins, place 1/2 raisins over bread crumbs. Repeat layers. Combine egg, salt, and vanilla in a bowl. Beat for 1 minute. Add milk slowly. Pour over mix in dish. Let stand for 5 minutes. Sprinkle reserved sugar mix on top. Bake at 325F for 45 to 50 minutes. When ready to serve, drizzle Stonewall Raspberry syrup over each portion for an exciting twist. 

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