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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.”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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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