Name: Raspberry Bread Pudding
Prep time: 30 min
Cook time: 45 min
Yield: 12, 12 servings (it’s rich!)
Cuisine: American, Vegetarian
Ingredients: 1/4 teaspoon salt; 1/2 cup granulated sugar; 2 cups heavy cream; 1/4 cup apple juice; 5 tablespoons unsalted butter (melted and cooled); 13 slices brioche bread (cut into quarters, see note 1); 1 large egg yolk (discard or save the whites); 1 tablespoon vanilla extract (or 2 teaspoons vanilla bean paste); 1 teaspoon cinnamon (optional); 1 cup dark brown sugar (or light brown sugar, firmly packed); 2-1/2 cups frozen raspberries (no need to thaw); Vanilla sauce (1/2 cup butter, 1 cup brown sugar, 1/2 cup heavy cream, 1/8 tsp salt, 1 teaspoon vanilla); Whipped cream (1 cup heavy cream, 2–4 tablespoons powdered sugar, 1 teaspoon vanilla, tiny pinch of salt)

Raspberry Bread Pudding

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Raspberry Bread Pudding is pure indulgence with buttery brioche soaked in caramel custard, sweet raspberries, and topped with whipped cream and vanilla sauce—dessert perfection!

By: Chelseasmessyapron (via Chelseasmessyapron)

Original Publish: Feb 10, 2024

Last Updated: Mar 1, 2026

Prep: 30 mins

Cook: 45 mins

Yields: 12, 12 servings (it’s rich!)

Nutrition Facts

497 kcalCalories

6 gProtein

57 gCarbs

28 gFat

Instructions

Preheat oven to 375°F (190°C). Set out an 8x8-inch (2-quart) baking dish.
Quarter the brioche slices. Add in a single layer to a sheet pan and bake for 8 minutes. Remove and let fully cool.
In a large bowl, combine all custard ingredients. Whisk until smooth. Gradually drizzle in 3 tablespoons melted butter, whisking continuously. It’s okay if the butter clumps slightly.
Add the bread quarters to the custard. Gently fold to ensure each piece is coated. Let stand 3 minutes.
In a medium bowl, combine raspberries, sugar and apple juice. Stir until sugar is dissolved.
Add just over half 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.

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Chef's Notes

Note 1: 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.
Storage: Store cooled Bread Pudding in the fridge for up to 3 days. Note that it gets softer the longer it sits. I don’t recommend freezing—it can make the bread pudding too soggy.

Raspberry Bread Pudding

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