Ingredients
- 1 tablespoon unsalted butter, at room temperature
- 1/2 cup raspberry jam
- 3 cup large eggs
- 1/2 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup plus 1 tablespoon sugar
- 2 teaspoon vanilla extract
- 7 slice white sandwich bread
Preparation
Baking Directions:
Bread pudding is my ultimate comfort dessert, and when it's paired with my favorite fruit, raspberries, I am in dessert heaven! Although fresh raspberries are only reasonably priced a few weeks of the year, raspberry jam is a cheap alternative that offers the same bright berry flavor.
To add a little extra tang, I add a squirt of fresh lemon juice.
Cherry jam is another smart way to satisfy a cherry craving without having to buy expensive fresh cherries.
1.Preheat the oven to 350 degrees F.
Grease an 8-inch baking dish with the butter and set aside.
Place the raspberry jam in a small bowl.
Add 1 tablespoon hot water and whisk, then stir in the lemon juice.
The consistency should be thick, yet thin enough to pour; if it is too thick, stir in 1 more tablespoon hot water.
Set aside.
2.Whisk the eggs with the milk, 1/4 cup of the cream, 1/4 cup of the sugar and the vanilla in a medium bowl.
Slice the bread into large cubes and place half of them in the buttered baking dish.
Pour half of the egg mixture over the bread and then drizzle half of the raspberry sauce over the top.
Repeat with the remaining bread cubes, egg mixture and raspberry sauce.
Set aside for 15 minutes.
3.Bake the bread pudding until it is set and no longer wet looking and is golden on top, about 30 minutes.
Meanwhile, using a stand mixer or a hand mixer, whip the remaining 1/4 cup cream and remaining 1 tablespoon sugar into soft peaks.
Add the lemon zest and whip just enough to incorporate.
Remove the bread pudding from the oven, let cool for 10 minutes, and then serve with a dollop of lemon cream.
Refrigerate leftovers for up to 3 days; warm before serving.
