Raspberry Bread Pudding

Name: Raspberry Bread Pudding
Ingredients: 2 1/2 tbsp butter, softened; 8 thick slices day-old bread, crusts removed; 8 oz frozen raspberries; 4 None eggs, at room temperature; 4 cups milk; 2/3 cup granulated sugar; 1 tsp vanilla extract; None None powdered sugar, to dust

8 ingredients

3 steps

Ingredients

2 1/2 tbsp butter, softened
8 thick slices day-old bread, crusts removed
8 oz frozen raspberries
4 None eggs, at room temperature
4 cups milk
2/3 cup granulated sugar
1 tsp vanilla extract
None None powdered sugar, to dust

Directions

1

Preheat oven to 350°F. Lightly grease a large baking dish. Spread butter over bread then cut in half diagonally. Arrange 1/2 the bread in prepared dish, overlapping slightly. Sprinkle with 1/2 the raspberries.
2

Whisk eggs, milk, sugar and vanilla together. Pour 1/2 into baking dish. Arrange remaining bread on top then pour remaining egg mixture over bread to cover completely. Sprinkle with remaining raspberries. Transfer dish to a roasting pan. Add enough boiling water to roasting pan to reach halfway up side of baking dish. Bake for 1 hour, or until just set and lightly golden on top. Let cool for 10 mins.
3

Serve dusted with powdered sugar.