Brunch Bread Pudding

Name: Brunch Bread Pudding
Prep time: 30 min
Total time: 3 h 30 min
Yield: 6
Ingredients: 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; 1 package (10 ounces) frozen raspberries, thawed; 1 cup granulated sugar; 1 cup cranberries

29 Ratings

5 Reviews

Prep 30 min
Total 3 hr 30 min
Servings 6

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

By Betty Crocker Kitchens

Updated September 10, 2008

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

Steps

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 325°F. 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.