Raspberry Cinnamon Bread Pudding Recipe


VegetarianMain Ingredient


 Day old bread cubes8 1⁄2 Cup (136 tbs)
 Milk6 Cup (96 tbs)
 Chambord/Other berry liqueur / extract2 Tablespoon
 Sugar1 1⁄2 Cup (24 tbs)
 Cinnamon3⁄4 Teaspoon
 Ground mace/Ground nutmeg1 Teaspoon
 Melted butter6 Tablespoon
 Vanilla extract2 1⁄4 Teaspoon
 Eggs3 Large, beaten
 Fresh raspberries1⁄2 Cup (8 tbs)
 Cold butter2 Tablespoon, chopped

Nutrition Facts

Serving size: Complete recipe

Calories 3765 Calories from Fat 1516

% Daily Value*

Total Fat 167 g257.1%

Saturated Fat 92.1 g460.6%

Trans Fat 8.5 g

Cholesterol 1156.2 mg385.4%

Sodium 2225.3 mg92.7%

Total Carbohydrates 488 g162.7%

Dietary Fiber 16.5 g65.8%

Sugars 408.1 g

Protein 74 g147.1%

Vitamin A 120.9% Vitamin C 35%

Calcium 171.4% Iron 69.2%

*Based on a 2000 Calorie diet


1. Heat oven to 350°. Combine the bread cubes, milk, and raspberry liqueur; soak until bread absorbs liquid, about 45 minutes. Meanwhile, combine sugar, cinnamon, and mace. Add sugar mixture to the bread mixture. Stir in the melted butter, vanilla, and eggs. Transfer to a buttered 9- x 11- X 2-inch baking dish, and mix in the raspberries. Dot the top with butter.
2. Place baking dish on a sheet pan to catch any drippings (the pudding will rise as it bakes). Bake in center of oven for 1 hour. Turn off oven, and leave pudding in oven for 30 minutes more. Cool to room temperature before cutting into 16 portions.