Bread Pudding With Raspberries
- Ready In:
- 1hr 30mins
- Ingredients:
- 7
- Serves:
-
8
ingredients
- 9 butterflake rolls
- 1 (14 ounce) can sweetened condensed milk
- 1 (14 ounce) can evaporated milk
- 3 eggs
- 6 -8 ounces frozen raspberries
- 2 tablespoons butter (grated or cut into small chunks)
- 2 tablespoons turbiano sugar
directions
- Whisk eggs until frothy. Slowly add condensed and evaporated milks.
- Rip rolls into small pieces & place in glass dish that has been greased or squirted with cooking spray. Add raspberries.
- 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.
- 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.
- 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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