Raspberry bread pudding

On Saturday we had a social at our clubhouse and it's always a pot luck meal for the evening or a brunch casserole for the morning. Lots of food and great conversation makes for a very nice event.

I knew about this social for some time so when I was grocery shopping I picked up some fresh raspberries and thought I'd make a brunch favorite which is bread pudding.  Adding raspberries will make it wonderful.

4 cups dried bread cubes ( I used crusty Italian)and broke up bread in pieces and allowed to dry overnight. 
1/2 to 1 cup sugar( depends on how sweet you want it to be.) 
4 eggs
2 cups whole milk
2 tablespoons butter softened
2 tsp. pure vanilla


 Whisk milk, eggs, sugar, vanilla. Add melted butter.

Note:  To blend together better, I put all ingredients except bread and raspberries in blender and  blended on low speed.  


Slightly grease a baking dish with butter. (I used a square 9x9 baking dish)but you can use 13 x9 inch baking dish easily.

Place half of dried bread cubes in buttered 9x13” dish,  place raspberries over bread trying to spread them evenly and then add the remainder of dried bread to the top. Push down of bread slightly.

Slowly pour liquid ingredients over bread cubes and allow to set for 10 minutes so bread can soak up some of the milk.  Push down on bread to make sure all liquid covers bread.

 Sprinkle a little cinnamon on top.. Bake 350 degrees  until set, about 40 to 45 minutes..  Check after 30 minutes with knife in center..  If it comes out clean it is ready if not place in oven for remainder of time.

Note:  Depending on oven temperatures and size of pan time varies.

Serve warm.

  Dust with powdered sugar or serve with maple syrup. Oh so yummy!