The taste you love, the nutrition you want.
Raspberry Bread Pudding
Makes 6 servings
Bread pudding used to be a way to use up day old bread but it’s now found its way to the menus of white tablecloth restaurants and commands a premium price. This recipe features the bright color and flavor of raspberries and, because you use Individually quick frozen raspberries from Washington State, you can enjoy it any time of year. Use day-old bread if you wish, or go fancy and use a specialty sweet bread, such as brioche, Hawaiian sweet bread or any other ethnic sweet bread. Should you have any pudding leftover keep in mind that it makes a great breakfast!
4 eggs
1/3 cup sugar
Dash salt
1 ¾ cup milk
1 (12-ounce) bag IQF Washington raspberries
4 thick slices good quality white or sweet bread, cut in 1/2-inch cubes (about 6 cups cubes)
Preheat oven to 325°F.
In large mixing bowl beat eggs, sugar and salt together. Add milk and beat until blended. Add raspberries and bread cubes and toss to mix well. Let stand while buttering a 2-quart baking dish. Turn bread mixture into baking dish. Bake until knife inserted off center comes out clean, about 40 to 45 minutes. Cool on wire rack. Serve warm or chill to serve cold.
Nutrition Information per serving: calories 233, fat 4.56g, saturated fat 1.32g, % calories from fat 18%, protein 10g, carbohydrates 38g, cholesterol 142.43mg, sodium 340mg, fiber 2.31g.
