Bread Pudding With Raspberries

"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."
 
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Ready In:
1hr 30mins
Ingredients:
7
Serves:
8
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ingredients

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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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