Raspberry Bread Pudding

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Raspberry Bread Pudding mixes a caramel-ly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with whipped cream and a drizzle of vanilla sauce, it’s the absolute best dessert!

Slice of Raspberry Bread Pudding on a plate ready to be enjoyed.

Raspberry Bread Pudding

Inspired by my sister’s love for the raspberry bread pudding served at a local chain bakery (Kneader’s), I decided to create my own version, and let me tell you, it lives up to the hype! It’s downright delicious, and we just can’t get enough of it!

Ingredients laid out to prepare this dessert.

Raspberry Bread Pudding Ingredients

  • Bakery Brioche Bread: Choose high-quality brioche for the best flavor.
  • Unsalted butter: Melt and cool before using.
  • Egg yolk: Use yolk, and save whites to use in Meringue Cookies.
  • Vanilla extract or paste: Adds flavor.
  • Salt: Enhances flavors and balances the sweetness.
  • Heavy cream: Makes the custard creamy and rich.
  • Dark or light brown sugar: Choose based on flavor preference.
  • White sugar: Adds sweetness and aids in caramelization.
  • Frozen raspberries: Frozen works great!
  • Apple juice: Adds tartness.

Ingredients laid out to prepare this dessert.

How To Make Raspberry Bread Pudding

  • Bread: Quarter and toast the brioche slices. Cool.
  • Custard: Mix the custard ingredients. Soak bread in custard.
  • Raspberry layer: Combine raspberries, sugar, and apple juice.
  • Layer: Bread-custard, raspberry mix, remaining bread-custard.
  • Bake: 40-45 mins until golden and slightly wobbly.
  • Serve: Rest, serve with whipped cream and vanilla sauce.

Cream and butter being added to the custard and it all being poured over the slices of bread.

Recipe Tips

  • Don’t skip the salt: Even in sweet dishes like Raspberry Bread Pudding, salt enhances overall flavor.
  • Melted butter: It’s okay if melted butter clumps a bit when drizzled into the custard.
  • Even layering: Ensure an even distribution of soaked bread and raspberry mixture.
  • Avoid over-baking: Keep an eye while baking; it should be slightly wobbly in the center when done.
  • Rest for texture: Allow the pudding to rest briefly after baking.

Raspberry layer being added on top of the Raspberry Bread Pudding.

STORAGE

Storing Leftovers:

  • Allow Raspberry Bread Pudding to cool completely after baking.
  • Cover it tightly and refrigerate for up to three days. Keep in mind that it gets softer the longer it sits.
  • Freezing: Avoid freezing — it can make the bread pudding too soggy. 

The dessert being baked and prepared to enjoy.

How To Use Up Leftover Raspberries:

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Raspberry Bread Pudding

5 from 2 votes
Raspberry Bread Pudding mixes a caramelly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with a swirl of whipped cream and a drizzle of vanilla sauce, it's the absolute best dessert!
Slice of raspberry bread pudding on a plate ready to be enjoyed.
Print Recipe

Raspberry Bread Pudding

Slice of raspberry bread pudding on a plate ready to be enjoyed.
5 from 2 votes
Raspberry Bread Pudding mixes a caramelly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with a swirl of whipped cream and a drizzle of vanilla sauce, it's the absolute best dessert!
Course Dessert, treat
Cuisine American, Vegetarian
Keyword Raspberry Bread Pudding
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 12 servings (it's rich!)
Chelsea Lords
Calories 497kcal

Equipment

  • 8x8-inch (or 9x9-inch) pan

Ingredients

Bread

  • 13 slices brioche bread cut into quarters (Note 1)
  • 5 tablespoons unsalted butter, melted & cooled

Custard

  • 1 large egg yolk (discard or save the whites)
  • 1 tablespoon vanilla extract (or 2 tsp vanilla bean paste)
  • ¼ teaspoon fine sea salt
  • 1 teaspoon cinnamon, optional
  • 2 cups heavy cream
  • 1 cup dark brown sugar packed (or use light)
  • ½ cup white sugar

Raspberry Layer

  • cups frozen raspberries (no need to thaw)
  • ½ cup white sugar
  • ¼ cup apple juice

For Serving

  • Vanilla sauce (½ cup butter, 1 cup brown sugar, ½ cup heavy cream, ⅛ tsp salt, 1 tsp vanilla)
  • Whipped Cream (1 cup heavy cream, 2-4 tbsp powdered sugar, 1 tsp vanilla, tiny pinch of salt)

Instructions

  • PREP: Preheat oven to 375°F (190°C). Set out an 8x8-inch (2-quart) baking dish.
  • BREAD: Quarter the brioche slices. Add in a single layer to a sheet pan and bake for 8 minutes. Remove and let fully cool.
  • CUSTARD: In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tbsp melted butter, whisking continuously. It's okay if the butter clumps slightly.
  • COAT BREAD: Add the bread quarters to the custard. Gently fold to ensure each piece is coated. Let it stand for 3 minutes.
  • RASPBERRY LAYER: In a medium bowl, combine raspberries, sugar and apple juice. Stir until sugar is dissolved.
  • ASSEMBLY: Add just over half of the bread cubes in an even single layer to prepared pan. Spoon raspberry filling evenly over bread mixture and drizzle any pooling sauce on top. Top with remaining bread mixture in an even layer.
  • BAKE: Use a pastry brush to brush the remaining 2 tbsp. of melted butter evenly on top. (No brush? Just drizzle it on as evenly as possible). Bake for 40-45 minutes or until the top is lightly golden and the center is set but slightly wobbly. Be careful not to over-bake.
  • SERVE: Rest for 5-10 minutes then cut and serve with fresh whipped cream and vanilla sauce.
  • VANILLA SAUCE and CREAM: Prepare vanilla sauce (add everything to a small pot over medium-low heat and whisk until smooth. Bring to a boil then reduce the heat and cook until thickened. Remove from heat and whisk). Prepare whipped cream (combine everything in a stand mixer and whisk until soft peaks form). Spoon whipped cream over warm bread pudding then drizzle vanilla sauce on top.

Video

Recipe Notes

Note 1: Brioche: Grab bakery brioche bread for the best results – the quality of bread enhances the pudding! Use approximately 15-1/2 ounces or 13 slices, each cut about 3/4 inch thick, amounting to about 10 cups when gently packed.

Nutrition Facts

Serving: 1serving | Calories: 497kcal | Carbohydrates: 57g | Protein: 6g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 138mg | Sodium: 240mg | Potassium: 111mg | Fiber: 2g | Sugar: 37g | Vitamin A: 1084IU | Vitamin C: 7mg | Calcium: 75mg | Iron: 1mg

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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