Oh, this raspberry bread pudding is something else. Sweet, soft bread soaked in creamy custard, with juicy raspberries in every bite. It’s like a warm hug in dessert form.

I’ve made this so many times, and it never gets old. The tart raspberries mix so well with the sweet, rich custard. It’s the kind of dessert that makes you want to slow down and savor each spoonful.

When it bakes, the smell fills the whole kitchen and makes everyone wander in. The top gets golden and a little crisp, while the inside stays soft and creamy. You’ll be counting the minutes until it’s ready.

So, grab your bread, berries, and a cozy baking dish. We’re going to whip this up together. Trust me, you’ll want to make it again and again.

Why You’ll Love This Raspberry Bread Pudding

A Classic with a Twist: While bread pudding is already a beloved dessert, the addition of fresh raspberries elevates it to a whole new level. The sweet and tangy raspberries pair beautifully with the rich custard, creating a mouthwatering treat.
Simple Ingredients: With only a few ingredients, this recipe is easy to put together, yet it tastes like it came from a professional bakery.
Perfect for Any Occasion: Whether you’re serving it for a family dinner, a holiday meal, or as a special treat for yourself, Raspberry Bread Pudding is sure to be a crowd-pleaser.
Make-Ahead: You can prepare this bread pudding the day before, letting the flavors meld together, so you can enjoy the dessert without the last-minute rush.
Versatile: This bread pudding works wonderfully with frozen raspberries, so it’s great even when fresh berries are out of season. You can also switch up the fruit based on your preferences!

Required Kitchen Tools

Before we dive into the recipe, let’s ensure you have everything you need in the kitchen:

Baking Dish: A 9×9-inch or similar-sized dish will work perfectly for this recipe.
Mixing Bowls: You’ll need a few bowls to prepare the custard, raspberry filling, and to combine everything.
Whisk and Wooden Spoon: A whisk is key to making a smooth custard, and a wooden spoon is perfect for gently folding in the bread and raspberries.
Measuring Cups & Spoons: Accurate measurements are important for achieving the right texture and flavor.
Oven: Preheat to 350°F (175°C) for that perfect golden crust.

Ingredients

Here’s what you’ll need to make this delicious dessert (measurements are provided in the recipe card below):

For the Bread Pudding:

Brioche Bread: 13 slices, cut into quarters. Brioche is the perfect choice due to its richness, but you can substitute with challah or any dense white bread if needed.
Unsalted Butter: 5 tablespoons, melted and cooled. Butter adds moisture and flavor to the pudding.

For the Custard:

Egg Yolk: 1 large egg yolk. This helps create a smooth, rich texture in the custard.
Vanilla Extract: 1 tablespoon (or 2 teaspoons of vanilla bean paste). Vanilla is essential for giving the custard a deep flavor.
Salt: 1/4 teaspoon. A small pinch to balance the sweetness and elevate the flavors.
Cinnamon: 1 teaspoon (optional). If you love the warmth of cinnamon, it’s a great addition, especially during the cooler months.
Heavy Cream: 2 cups. This creamy ingredient ensures your bread pudding has a luscious, melt-in-your-mouth consistency.
Dark Brown Sugar: 1 cup, firmly packed. The deep molasses flavor of brown sugar complements the richness of the bread pudding.
Granulated Sugar: 1/2 cup. Helps sweeten the custard and balance out the tanginess of the raspberries.

For the Raspberry Layer:

Frozen Raspberries: 2-1/2 cups (no need to thaw). The frozen berries will thaw while baking and release their juice, creating pockets of fruit throughout the pudding.
Granulated Sugar: 1/2 cup. This will help sweeten the raspberries, balancing their natural tartness.
Apple Juice: 1/4 cup. Apple juice adds a hint of sweetness and helps create a syrupy consistency with the raspberries.

For Serving:

Vanilla Sauce: 1/2 cup butter, 1 cup brown sugar, 1/2 cup heavy cream, 1/8 teaspoon salt, and 1 teaspoon vanilla. This sauce is the perfect finishing touch to drizzle over the warm pudding.
Whipped Cream: 1 cup heavy cream, 2-4 tablespoons powdered sugar, 1 teaspoon vanilla, and a tiny pinch of salt. Fresh whipped cream adds a fluffy and creamy contrast to the warm, rich bread pudding.

Variations for Raspberry Bread Pudding

Add Chocolate: Want to make it even more indulgent? Add a handful of chocolate chips or chunks to the bread pudding mixture for a decadent treat.
Use Different Fruit: While raspberries are fantastic, feel free to experiment with other fruits like blueberries, blackberries, or sliced peaches.
Add Nuts: For some extra crunch and flavor, mix in chopped pecans, walnuts, or almonds into the bread pudding or sprinkle them on top before baking.
Spice it Up: If you enjoy a bit of warmth, add a pinch of nutmeg or cardamom to the custard.

Step-by-Step Instructions for Raspberry Bread Pudding

1. Prepare the Raspberry Layer

First, let’s work on the raspberry layer. Combine the frozen raspberries, granulated sugar, and apple juice in a medium saucepan over medium heat. Stir gently to coat the berries and bring the mixture to a simmer. Let it cook for about 5 minutes, allowing the sugar to dissolve and the raspberries to break down into a thick, syrupy mixture. Set aside to cool.

2. Prepare the Bread Pudding Base

While the raspberries are simmering, slice your brioche bread into quarters. If you have leftover bread, this is a great way to use it up. Once sliced, butter the bread on both sides and place the pieces in a greased 9×9-inch baking dish, arranging them in a layer.

3. Make the Custard

In a large mixing bowl, whisk together the egg yolk, vanilla extract, salt, and cinnamon (if using). In a separate saucepan, combine the heavy cream, dark brown sugar, and granulated sugar. Heat over medium heat, stirring constantly, until the sugars are fully dissolved and the cream is hot (but not boiling). Slowly pour the hot cream mixture into the egg yolk mixture while whisking constantly. This tempering process ensures that the eggs don’t curdle.

Once combined, pour the custard mixture evenly over the prepared bread in the baking dish. Let it soak for about 10 minutes, ensuring the bread is fully saturated with the custard.

4. Layer the Raspberries

Once the bread has soaked in the custard, spoon the raspberry mixture evenly over the top. You’ll want to make sure that the fruit is evenly distributed so every bite is bursting with raspberry goodness.

5. Bake the Bread Pudding

Preheat your oven to 350°F (175°C). Place the baking dish in the oven and bake for 45-50 minutes, or until the top is golden brown, and a knife inserted into the center comes out clean. The bread pudding should be set but still slightly jiggly in the middle.

6. Make the Vanilla Sauce

While the bread pudding is baking, prepare the vanilla sauce. In a small saucepan, melt the butter over medium heat. Add the brown sugar, heavy cream, salt, and vanilla extract. Stir continuously until the sugar is completely dissolved and the sauce is smooth and bubbling. Let it simmer for a few minutes to thicken slightly.

7. Make the Whipped Cream

In a medium bowl, beat the heavy cream, powdered sugar, vanilla, and pinch of salt until stiff peaks form. This usually takes about 2-3 minutes with an electric mixer.

8. Serve

Once your Raspberry Bread Pudding has finished baking, remove it from the oven and let it cool for a few minutes. Drizzle the vanilla sauce over the warm bread pudding, and top with a dollop of freshly whipped cream.

How to Serve Raspberry Bread Pudding

As a Dessert: Serve it warm with the vanilla sauce and whipped cream. The contrast between the hot pudding and cool whipped cream is heavenly.
For Breakfast or Brunch: Raspberry Bread Pudding is also a great option for a special breakfast or brunch. Pair it with fresh fruit, a cup of coffee, or a mimosa for an unforgettable meal.
With Ice Cream: If you’re looking to make this dessert extra indulgent, add a scoop of vanilla ice cream or raspberry sorbet on the side.

Storing Raspberry Bread Pudding

Leftovers: Store any leftover bread pudding in an airtight container in the refrigerator for up to 3-4 days. To reheat, cover the bread pudding with foil and warm it in the oven at 300°F for about 15-20 minutes.
Freezing: If you’d like to make this dessert ahead of time, freeze the bread pudding before baking. Wrap it tightly in plastic wrap and aluminum foil. When ready to bake, thaw it overnight in the refrigerator and then bake as instructed.
Vanilla Sauce: Store any leftover vanilla sauce in a separate airtight container in the refrigerator for up to a week. Reheat gently on the stove or in the microwave.

Nutrition

Here’s the estimated nutritional breakdown for one serving (assuming 8 servings per recipe):

Nutrient	Amount per Serving
Calories	400
Carbohydrates	58g
Protein	5g
Fat	18g
Saturated Fat	10g
Fiber	2g
Sugar	35g
Sodium	180mg

Conclusion

This Raspberry Bread Pudding is sure to become a staple in your dessert repertoire! Whether you’re enjoying it on a cozy night in, celebrating a special occasion, or sharing it with friends and family, it’s guaranteed to be a hit. The combination of buttery brioche, creamy custard, and sweet-tart raspberries is truly irresistible. Pair it with the vanilla sauce and whipped cream, and you’ll be in dessert heaven. Enjoy!