Wednesday, September 26, 2012

Sweet Raspberry Sourdough Bread Pudding

Print Friendly and PDFI was planning on making Blackberry, but the camp before us picked almost all the blackberries before I we all got there.  Thanks Paul & Patricia for picking up the local Raspberries for me!!!! This was pretty yummy!  

1 ½ loaves Sour Dough Bread Cubes
8 whole Eggs
2 sticks Butter, Melted
1 ½ teaspoons Vanilla extract
1 quart Half & Half
½ quart Heavy Cream
2 cups Sugar
6 cups of fresh Raspberries
1 cup Dark Brown Sugar
1 Tablespoon Ground Cinnamon
2 teaspoons Ground Allspice
¼ teaspoons Ground Cloves

COOKING MUSIC SELECTION: Tori Amos - Raspberry Swirl

In a small sauce pan melt the butter. In a large bowl mix the cream, half and half, sugar, egg, vanilla and butter. Cut bread into 1 1/2 inch cubes and add to cream mixture, coating the bread well, add the raspberries and the rest of the ingredients. Let stand for 1 hour or overnight.  I mixed mine the night before while inebriated, proving this is a stupid easy recipe anyone can make!  Layer in a 9×13 inch baking pan 3/4 full with the mixture spreading evenly.  Top with a thin layer of sugar and butter. Bake 40 minutes at 375. Serve hot!  I didn’t make a vanilla sauce for this because it was a perfect balance of sweet, tangy and sour, crunchy, creamy and COMFORT FOOD 101! ENJOY!

No comments:

Post a Comment