Raspberry Vanilla Bean Bread Pudding

Warm and comforting, this homemade Raspberry Bread Pudding is the perfect way to use up those summer raspberries. Or, use frozen berries in the winter!

This is a guest post written by my friend Shaina of Food for My Family.

Creating This Raspberry Bread Pudding Recipe

Yesterday we had the most fantastic snowfall. It fell in these large, fluffy flakes while the sun peeked from behind the clouds. Staring out at it was like looking out from behind the windows of the tiny house in the snow globe, all pretty and bright.

Then, of course, I open the door and went outside to run errands, where all the fluffy and white had turned to gray slush with cars driving slower than I’d like them too and my travels taking twice as long as they ought to.

I realized the thumb of one of my gloves was starting to unravel when I went to grab the door handle for the car and was met by cold, wet snow on my skin.

I parked my car on the street, considering snow emergency routes and hoping no one will slide into it.

Struggling with my baskets and bags, I slid around, trying to maneuver the massive snow banks that have formed along the sides of the road from feet upon feet of snow that has graced us this season, a season that started way back in November.

When I return home, I no longer appreciate the snow-globe-like existence that can be had from my front living room with the large windows facing the street.

Instead, I retreat to the kitchen to warm up and stare into the backyard at my buried gardens, wishing for spring. On nights like these, when the temperature is steadily dropping, I know that dessert is warranted.

Warm and comforting, homemade bread pudding comes to the rescue and is livened up with the addition of frozen raspberries — raspberries that hold the promise that winter does fade into a summer yet to come.

Bread pudding is one of my favorites and is a great way to use up leftover baguette. I’ve made it with blueberries and lemon, and I’ve also done a more traditional rum and raisin. Served warm, this dish is the perfect ending to a bowl of soup in the middle of winter.

Ingredients for Raspberry Bread Pudding

This easy homemade bread pudding recipe has a simple ingredients list. Here’s an overview of what you’ll need to make this recipe:

• Bread
• Eggs
• Granulated sugar
• Ricotta cheese
• Whole milk
• Vanilla bean
• Vanilla extract
• Cardamom
• Butter
• Raspberries (fresh or frozen)

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card.

What’s the Best Bread for Bread Pudding?

I prefer using an artisan bread or a day-old baguette when making this berry bread pudding recipe. However, you can use any sturdy bread you’d like. Just note that slightly stale bread is best for this recipe!

How to Make Raspberry Bread Pudding

If you’ve never made homemade bread pudding before, you’re in for a treat! It’s such a simple dessert to make, and everyone goes crazy for it!

1. Grease a 2.5 quart casserole dish, and cut the bread into 1.5-inch cubes and set aside.
2. Beat the eggs in a large bowl, and then mix in the sugar and ricotta. Add the milk, vanilla seeds, vanilla extract and cardamom. Beat until combined and stir in the melted butter.
3. Add the bread cubes to the milk and egg mixture, then fold in until all of the bread chunks are completely saturated.
4. Let the mixture sit for 20 minutes.
5. Stir in raspberries and pour into casserole pan.
6. Bake until the top is evenly browned.
7. Allow to stand 15-20 minutes before serving. Serve warm with cream and fresh berries.

The above is simply a quick summary of this recipe. Check out the full recipe in the free printable recipe card at the bottom of this post for all the detailed instructions.

Does Bread Pudding Need to Be Refrigerated?

Yes, this raspberry bread pudding needs to be refrigerated. The egg and milk mixture is essentially a custard once baked, and if you don’t refrigerate it the dish will spoil.

Can You Freeze Bread Pudding?

Yes, let the bread pudding cool to room temperature and then store individual servings in freezer bags. Or, wrap the entire baking dish in a couple layers of plastic wrap followed by two layers of foil.

When you’re ready to eat the frozen bread pudding, reheat it from frozen in a 350F oven until warm (about 25 to 30 minutes).

Can This Recipe Be Made Gluten-Free?

I’ve only made this recipe as written, but you should be fine to use an artisan gluten-free bread loaf. If possible, buy the gluten-free bread from a bakery (or the bakery section of your grocery store) for best results.

Tips for Making Raspberry Bread Pudding

• I made this homemade bread pudding with raspberries, but you may use any berry you’d like in this recipe.
• You may use fresh or frozen raspberries in this recipe. If using frozen, there’s no need to thaw them first.
• If you’d rather not use whole milk, you can use 1% or 2% instead. Just don’t use skim milk, as you need some milk fat to create a rich and creamy bread pudding.

More Raspberry Desserts:

In these Angel Food Cake Parfaits, angel food cake pieces are layered with lemon curd, fresh raspberries, honey almond whipped cream, and sliced almonds. 

Vanilla Cupcakes with Chocolate Buttercream and Fresh Raspberry Sauce are the perfect combo of a fluffy, light vanilla cupcake, rich chocolate buttercream, and a tangy, sweet fresh raspberry sauce. 

My family loves this Chocolate Raspberry Bundt Cake that features a tunnel of raspberry cream cheese filling and a healthier chocolate ganache.

In this Raspberry Brownie Parfait with Mascarpone Whip, fudgy brownies are layered with mascarpone whipped cream and raspberries for a delightful dessert!

These Chocolate Sour Cream Cupcakes are topped with a bright and delicious raspberry buttercream. They’re so good!

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Raspberry Vanilla Bean Bread Pudding

Yield: 10-12 servings

Prep Time: 30 minutes

Cook Time: 40 minutes

Rest: 15 minutes

Total Time: 1 hour 25 minutes

Bread pudding is one of my favorites and is a great way to use up leftover baguette. Served warm, this dish is the perfect ending to a bowl of soup in the middle of winter.

Print

Ingredients

• 1 pound artisan bread or baguette
• 4 eggs
• 1 cup sugar
• 1 cup ricotta cheese
• 3 cups whole milk
• 1 vanilla bean, split and seeded
• 2 teaspoons vanilla
• 1/2 teaspoon cardamom
• 3 tablespoons butter, melted
• 1 1/2 cups raspberries, fresh or frozen
• Fresh berries and cream for serving

Instructions

1. Preheat your oven to 350° F.
2. Grease a 2-1/2 quart casserole dish, and cut the bread into 1-1/2 inch cubes and set aside.
3. Beat the eggs in a large bowl, and then mix in the sugar and ricotta.
4. Add the milk, vanilla seeds, vanilla and cardamom. Beat until combined and stir in the melted butter.
5. Add the bread cubes to the milk and egg mixture and fold in until all of the bread chunks are completely saturated.
6. Let the mixture sit for 20 minutes. Stir in raspberries and pour into casserole pan.
7. Bake at 350° F for 40-45 minutes until top is evenly browned.
8. Allow to stand 15-20 minutes before serving.
9. Serve warm with cream and fresh berries.

Notes

From Shaina of Food for My Family

Can This Recipe Be Made Gluten-Free?

I’ve only made this recipe as written, but you should be fine to use an artisan gluten-free bread loaf. If possible, buy the gluten-free bread from a bakery (or the bakery section of your grocery store) for best results.

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Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 365Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 102mgSodium: 335mgCarbohydrates: 51gFiber: 3gSugar: 28gProtein: 12g

GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.

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About the Author:

Shaina Olmanson is the home cook and photographer behind Food for My Family. She strives to teach her four children to cook and prepare real food in a day and age where many people have turned to convenience foods because they are so readily available and hopes to encourage others to do the same. Shaina can usually be found in one of three places: cooking, at the computer or behind the camera.