Ingredients for Bread Pudding With Raspberry Strawberry Topping
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How to Make Bread Pudding With Raspberry Strawberry Topping
- **Make the Custard:** In a large bowl, whisk together 4 large eggs, 1 cup granulated sugar, 1/2 teaspoon ground nutmeg, 1/4 teaspoon salt, 2 cups whole milk, and 1 cup heavy cream until well combined.
- **Prepare the Bread:** Lightly grease a 9x13 inch baking pan with vegetable oil spray. Arrange 1-inch thick slices of French bread (approximately 6-8 slices) in a single layer to cover the bottom of the pan.
- **Overnight Soak:** Cover the pan of bread and let it sit at room temperature overnight (or for at least 6 hours) to allow the bread to absorb moisture.
- **Preheat & Pour:** Preheat your oven to 350°F (175°C). Pour the prepared custard evenly over the bread slices in the pan.
- **Spice & Bake:** Sprinkle the top with 1/4 teaspoon of ground cinnamon. Bake for 30-45 minutes, or until the pudding is set and lightly golden brown.
- **Make the Topping:** While the pudding bakes, combine 1 cup fresh raspberries, 1 cup fresh strawberries, 1/4 cup granulated sugar, and 2 tablespoons lemon juice in a saucepan. Bring to a simmer over medium heat.
- **Puree the Topping:** Reduce heat to low and simmer for 5-7 minutes, or until the berries have softened. Remove from heat and use an immersion blender or regular blender to puree the mixture until smooth.
- **Serve:** Let the bread pudding cool slightly before serving. Spoon the warm raspberry-strawberry topping generously over the bread pudding. Garnish with fresh berries (optional). Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
138g
Fat
41g
Carbs
14g
