• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Brunch Bread Pudding

  • 6servings
  • 210minutes
  • 415calories

Add to MenuAdd to Calendar

Source: www.bettycrocker.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B6, B9, B12, H
MineralsCopper, Natrium, Fluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 loaf (1-pound size) French bread, torn into 1-inch pieces (8 cups)

  2. 2 tablespoons raisins

  3. 3 eggs

  4. 1/3 cup granulated sugar

  5. 1/2 teaspoon ground cinnamon

  6. Dash of salt

  7. 1 1/2 cups milk

  8. 2 tablespoons packed brown sugar

  9. 1 package (10 ounces) frozen raspberries, thawed

  10. 1 cup granulated sugar

  11. 1 cup cranberries

Instructions Jump to Ingredients ↑

  1. Grease square pan, 9x9x2 inches. Spread bread evenly in pan. Sprinkle with raisins.

  2. In medium bowl, beat eggs, 1/3 cup granulated sugar, the cinnamon and salt, using fork. Stir in milk; pour over bread. Sprinkle with brown sugar. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

  3. Heat oven to 325ºF. Bake uncovered 50 to 60 minutes or until golden brown.

  4. Meanwhile, drain raspberries, reserving 1/2 cup juice. In 2-quart saucepan, mix juice and 1 cup granulated sugar. Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst. Serve with warm bread pudding.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback