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Home -> Baked Goods -> Desserts
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Raspberry-Cinnamon Bread Pudding with Vanilla Sauce
| Recipe Rating: N/A Printer Friendly | Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
Pudding: 1 1/2 pound day-old french bread, torn into small pieces 8 cups milk 1/2 cup melted butter 20 ounces frozen raspberries, thawed 2 cups sugar 1 tbsp. vanilla extract 1 tbsp. ground cinnamon pinch ground nutmeg pinch ground coriander 4 large eggs, beaten to blend
Sauce: 1 cup sugar 1/2 cup half & half 1/2 cup butter 1 1/2 tsp. vanilla extract
Directions
For Pudding: Combine bread and milk in a large bowl. Let stand 15 minutes, stirring often. Preheat oven to 350 degrees. Lightly grease a 9x13 inch baking pan. Stir butter, raspberries with juices, sugar, vanilla, cinnamon, nutmeg and coriander into bread mixture. Fold in eggs. Pour mixture into prepared pan and bake until firm and lightly browned, about 50 to 60 minutes. Cool in pan to lukewarm. Spoon pudding onto plates and top with sauce.
For Sauce: Whisk together sugar, half & half, butter and vanilla in a double boiler over simmering water until slightly thickened.
Serves 8 to 10.
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