Raspberry Bread Pudding mixes a caramel-ly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with whipped cream and a drizzle of vanilla sauce, it’s the absolute best dessert!
If you’re out of raspberries, try our plain Bread Pudding.
Raspberry Bread Pudding
Inspired by my sister’s love for the raspberry bread pudding served at a local chain bakery (Kneader’s), I decided to create my own version, and let me tell you, it lives up to the hype! It’s downright delicious, and we just can’t get enough of it!
Raspberry Bread Pudding Ingredients
- Bakery Brioche Bread: Choose high-quality brioche for the best flavor.
- Unsalted butter: Melt and cool before using.
- Egg yolk: Use yolk, and save whites to use in Meringue Cookies.
- Vanilla extract or paste: Adds flavor.
- Salt: Enhances flavors and balances the sweetness.
- Heavy cream: Makes the custard creamy and rich.
- Dark or light brown sugar: Choose based on flavor preference.
- White sugar: Adds sweetness and aids in caramelization.
- Frozen raspberries: Frozen works great!
- Apple juice: Adds tartness.
How To Make Raspberry Bread Pudding
- Bread: Quarter and toast the brioche slices. Cool.
- Custard: Mix the custard ingredients. Soak bread in custard.
- Raspberry layer: Combine raspberries, sugar, and apple juice.
- Layer: Bread-custard, raspberry mix, remaining bread-custard.
- Bake: 40-45 mins until golden and slightly wobbly.
- Serve: Rest, serve with whipped cream and vanilla sauce.
Recipe Tips
- Don’t skip the salt: Even in sweet dishes like Raspberry Bread Pudding, salt enhances overall flavor.
- Melted butter: It’s okay if melted butter clumps a bit when drizzled into the custard.
- Even layering: Ensure an even distribution of soaked bread and raspberry mixture.
- Avoid over-baking: Keep an eye while baking; it should be slightly wobbly in the center when done.
- Rest for texture: Allow the pudding to rest briefly after baking.
Storage
Storing Leftovers:
- Allow Raspberry Bread Pudding to cool completely after baking.
- Cover it tightly and refrigerate for up to three days. Keep in mind that it gets softer the longer it sits.
- Freezing: Avoid freezing — it can make the bread pudding too soggy.
How To Use Up Leftover Raspberries:
- Add on top of Instant Pot Oatmeal
- Raspberry Fluff
- Raspberry Vinaigrette Salad
- Sparkling Raspberry Lemonade
- Raspberry Jello Dessert
Raspberry Bread Pudding
Raspberry Bread Pudding is pure indulgence with buttery brioche soaked in caramel custard, sweet raspberries, and topped with whipped cream and vanilla sauce—dessert perfection!
Equipment
- 8 x 8-inch baking pan or 9 x 9-inch pan
- Sheet pan
Ingredients
Bread
- 13 slices brioche bread cut into quarters, see note 1
- 5 tablespoons unsalted butter melted and cooled
Custard
- 1 large egg yolk discard or save the whites
- 1 tablespoon vanilla extract or 2 teaspoons vanilla bean paste
- 1/4 teaspoon salt
- 1 teaspoon cinnamon optional
- 2 cups heavy cream
- 1 cup dark brown sugar or light brown sugar, firmly packed
- 1/2 cup granulated sugar
Raspberry Layer
- 2-1/2 cups frozen raspberries no need to thaw
- 1/2 cup granulated sugar
- 1/4 cup apple juice
For Serving
- Vanilla sauce 1/2 cup butter, 1 cup brown sugar, 1/2 cup heavy cream, 1/8 tsp salt, 1 teaspoon vanilla
- Whipped cream 1 cup heavy cream, 2–4 tablespoons powdered sugar, 1 teaspoon vanilla, tiny pinch of salt
Instructions
- Preheat oven to 375°F (190°C). Set out an 8x8-inch (2-quart) baking dish.
- Quarter the brioche slices. Add in a single layer to a sheet pan and bake for 8 minutes. Remove and let fully cool.
- In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tablespoons melted butter, whisking continuously. It’s okay if the butter clumps slightly.
- Add the bread quarters to the custard. Gently fold to ensure each piece is coated. Let stand 3 minutes.
- In a medium bowl, combine raspberries, sugar and apple juice. Stir until sugar is dissolved.
- Add just over half the bread cubes in an even, single layer to prepared pan. Spoon raspberry filling evenly over bread mixture and drizzle any pooling sauce on top. Top with remaining bread mixture in an even layer.
- Use a pastry brush to brush the remaining 2 tablespoons of melted butter evenly on top. (No brush? Just drizzle it on as evenly as possible). Bake 40–45 minutes or until the top is lightly golden and the center is set but slightly wobbly. Be careful not to overbake.
- Rest 5–10 minutes, then cut and serve with fresh whipped cream and vanilla sauce.
- Prepare vanilla sauce (add everything to a small pot over medium-low heat and whisk until smooth. Bring to a boil, then reduce heat and cook until thickened. Remove from heat and whisk). Prepare whipped cream (combine everything in a stand mixer and whisk until soft peaks form). Spoon whipped cream over warm bread pudding, then drizzle vanilla sauce on top.
Video
Recipe Notes
Note 1: Grab bakery brioche bread for the best results—the quality of bread enhances the pudding! Use approximately 15-1/2 ounces or 13 slices, each cut about 3/4 inch thick, amounting to about 10 cups when gently packed.
Storage: Store cooled Bread Pudding in the fridge for up to 3 days. Note that it gets softer the longer it sits. I don’t recommend freezing—it can make the bread pudding too soggy.
Nutrition
Serving: 1serving | Calories: 497kcal | Carbohydrates: 57g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 240mg | Potassium: 111mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1084IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks amazing, must try soon.
You’re going to love!!