Bread Pudding With Raspberries

Directions

1. 1
   Whisk eggs until frothy.
2. 2
   Slowly add condensed and evaporated milks.
3. 3
   Rip rolls into small pieces & place in glass dish that has been greased or squirted with cooking spray.
4. 4
   Add raspberries.
5. 5
   Pour egg & milks mixture over the bread & berries.
6. 6
   Gently stir to saturate all of the bread.
7. 7
   Place in the fridge for 1 hour to overnight to allow bread to soak up the moisture.
8. 8
   When ready to bake, preheat oven to 350F Take glass dish out of fridge and mix one more time.
9. 9
   Top the dish with grated butter and sprinkle on turbiano sugar.
10. 10
    Bake for approximately 1 hour.
11. 11
    Note: If mixture is near top of baking dish, place dish on a cookie sheet in the oven to catch any overflow.