This bread pudding is topped with an easy raspberry sauce that guests will love. 


Credit: Beth Dreiling Hontzas; Styling: Amy Burke

Recipe Summary

3 hrs 55 mins
Makes 6 servings


Ingredient Checklist


Instructions Checklist
  • Place bread in 6 (8-oz.) oval-shaped cast-iron baking dishes coated with cooking spray.

  • Whisk together eggs and next 4 ingredients; pour over bread in baking dishes (about 2/3 cup egg mixture each). Dot top of each with 1 Tbsp. preserves. Cover and chill 2 to 3 hours.

  • Preheat oven to 350°. Remove baking dishes from refrigerator, and let stand 15 minutes. Bake 38 to 40 minutes or until tops are crisp and golden brown. Let stand 10 minutes. Serve with Raspberry Sauce.

Chef's Notes

Note: For a one-dish dessert, place bread in a lightly greased 11- x 7-inch baking dish. Proceed with recipe as directed in Step 2, dotting top of bread mixture with all 6 Tbsp. raspberry preserves. Bake at 350° for 45 to 50 minutes or until top is crisp and golden brown. Let stand 10 minutes. Serve with sauce. Makes 6 servings. Hands-on Time: 15 min.; Total Time: 3 hr., 25 min.

Note: Nutritional analysis includes 1 Tbsp. Raspberry Sauce.

Try these twists!

Reduced-Sugar Bread Pudding and Reduced-Sugar Raspberry Sauce: Prepare Berry Bread Pudding and Raspberry Sauce as directed, substituting Whey Low Granular for sugar in each.

Per serving (including 1 Tbsp. sauce): Calories 267; Fat 6g (sat 6g, mono 6g, poly 9g); Protein 6g; Carb 6g; Fiber 2g; Chol 96mg; Iron 8mg; Sodium 346mg; Calc 270mg

Nutrition Facts

319 calories; fat 4.6g; protein 12.6g; carbohydrates 56.1g; cholesterol 96mg; sodium 346mg. Full Nutrition