Brunch Bread Pudding

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

By Betty Crocker Kitchens

September 10, 2008

Bread Pudding

1/2

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

tablespoons raisins

eggs

1/3

cup granulated sugar

1/2

teaspoon ground cinnamon

Dash of salt

1 1/2

cups milk

tablespoons packed brown sugar

package (10 ounces) frozen raspberries, thawed

cup granulated sugar

cup cranberries

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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.