Brunch Bread Pudding

Brunch Bread Pudding

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

Prep Time

30

Minutes

Total Time

3:30

Hrs:Mins

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
Serve wtih Canadian bacon and fresh fruit.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 415
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 2g,),
  • Cholesterol 110mg;
  • Sodium 280mg;
  • Total Carbohydrate 88g
    • (Dietary Fiber 4g,
  • Protein 9g;
Percent Daily Value*:
    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.