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Brunch Bread Pudding

 29 Ratings
5 Comments
  • Prep Time 30 min
  • Total Time 3 hr 30 min
  • Servings 6

Make fruit-topped bread pudding the center of a fast and fabulous brunch.

Ingredients

Bread Pudding

1/2
loaf (1-pound size) French bread, torn into 1-inch pieces (8 cups)
2
tablespoons raisins
3
eggs
1/3
cup granulated sugar
1/2
teaspoon ground cinnamon
Dash of salt
1 1/2
cups milk
2
tablespoons packed brown sugar

Cran-Raspberry Topping

1
package (10 ounces) frozen raspberries, thawed
1
cup granulated sugar
1
cup cranberries

Directions

  • 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.

Expert Tips

Serve wtih Canadian bacon and fresh fruit.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
415
Calories from Fat
45
% Daily Value
Total Fat
5g
0%
Saturated Fat
2g
0%
Cholesterol
110mg
0%
Sodium
280mg
0%
Total Carbohydrate
88g
0%
Dietary Fiber
4g
0%
Protein
9g
9%
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
8%
8%
Calcium
12%
12%
Iron
10%
10%
Exchanges:
3 Starch; 3 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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