Ingredients

The following ingredients have 4 Servings
  • 2 cups half and half
  • 2 Tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar
  • pinch of salt
  • 3 eggs (, beaten)
  • 1/2 teaspoon ground cinnamon
  • 1 loaf day old brioche bread or challah bread (, cut into 1-inch cubes, (about 7 cups))
  • 1 1/2 cups fresh or frozen raspberries (, or your favorite type of berries)
  • Vanilla Cream Sauce (, for serving)

Instruction

  • (If you're not using old or stale bread, you can dry it out in the oven first. Place the bread cubes on a baking sheet and bake at 250 degrees F for about 30 minutes, tossing every 10 minutes, until the bread is dry and stale.)
  • Heat oven to 350 degrees F. In a large bowl add half and half, butter, vanilla, sugar and salt. Microwave for about 1 minute, just until butter has melted.
  • Add the beaten eggs and cinnamon to the milk mixture and whisk well to combine.
  • Add the bread to the bowl and stir to coat. Pour half of the mixture into a greased baking dish large enough to fit the mixture (any shallow casserole dish; I used a 8x11’’ pan).
  • Sprinkle half of the raspberries over the top. Pour the remaining bread pudding mixture on top and sprinkle with more raspberries.
  • Bake for 30 to 45 minutes, or until custard is set but still a little wobbly and edges of bread have lightly browned.
  • Serve warm or at room temperature.
  • Store leftover bread pudding in the refrigerator for up to 4-5 days.