Raspberry Bread Pudding

Bread pudding contains breakfast-y ingredients like bread, fruit, eggs and milk. So if you don’t go overboard with cream, butter and other things like that, and don’t make it too sweet, it is perfectly acceptable to eat bread pudding for breakfast. Although it would be delicious as dessert too. The original recipe suggested to use cinnamon swirl whole grain bread, but since you can’t buy that over here I chose a slightly more indulgent bread: brioche. But I’ll try it with normal whole wheat bread in the future, I expect that would be nice too. As variation you could use other kinds of fruit. You can remove the crusts from the bread, but I don’t think it is necessary/worth the work and waste.
The result is like bread-pudding, soft and slightly wet, not too sweet, with a nice tartness from the raspberries, and a crispy, slightly caramelized top.

Raspberry Bread Pudding

Raspberry Bread Pudding (serves 2)
Adapted from Naturally Ella

4 slices bread
3/4 cup raspberries
2 eggs
3/4 cup milk
1 tbsp maple syrup (or use honey instead)
1/2 tsp vanilla extract
pinch of cinnamon
pinch of salt
1 tbsp sugar

Overnight or at least one hour before wanting to bake, cut bread slices in half on the diagonal and place in a baking pan that is roughly 15×20 cm. Squash raspberries in between the slices.
Whisk together eggs, milk, maple syrup, vanilla, cinnamon and salt. Pour over the bread and push bread into the mixture so that all the bread is covered with the mixture. Cover and let sit until ready to bake, place in the fridge if leaving overnight.
Preheat the oven to 190C and sprinkle the bread pudding with the sugar. Bake for about 15-20 minutes, or until golden and puffy. Leave to settle for a few minutes, then serve.

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