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!
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
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.