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“I made this up as a mish mash of other bread pudding recipes I found online and what I had in my cabinet. I used butterflake rolls because that is what I had in the kitchen - I'd like to try with croissants or other bread in the future.”
1hr 30mins

Ingredients Nutrition


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

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