Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish or a similar 3-quart dish with butter.
- Place torn bread pieces in a large bowl.
- Spread the almonds on a small baking sheet and toast in the preheated oven for 5 to 7 minutes, or until they are lightly golden and fragrant. Set aside to cool.
- In another large bowl, whisk together the eggs and granulated sugar until they are pale and well combined. Then, whisk in the whole milk, heavy cream, vanilla extract, almond extract, and salt until smooth.
- Pour the prepared custard over the torn bread pieces in the large bowl. Gently press the bread down with a spatula or your hands to ensure every piece is submerged. Let it sit for at least 20 to 30 minutes to soak.
- After the bread has soaked, gently fold in 1 cup of the raspberries and ½ cup of the toasted almonds. Pour the mixture into the prepared baking dish and spread it out into an even layer.
- Scatter the remaining ½ cup of raspberries and ¼ cup of toasted almonds over the top of the pudding. Sprinkle on a little coarse sugar if desired. Drizzle the 2 tablespoons of melted butter evenly over the surface.
- Bake in the preheated oven for 45 to 55 minutes, or until the pudding is golden brown on top and the center is set. A knife inserted into the center should come out mostly clean, with just a little moist custard clinging to it.
- Let the bread pudding cool on a wire rack for at least 15 to 20 minutes before serving. Serve warm.
Nutrition
Calories: 320kcalCarbohydrates: 38gProtein: 8gFat: 16gSaturated Fat: 6gCholesterol: 100mgSodium: 65mgPotassium: 140mgFiber: 2gSugar: 22gVitamin A: 800IUVitamin C: 10mgCalcium: 120mgIron: 1.2mg
Notes
This recipe is incredibly forgiving and perfect for beginners. The key is using stale bread and allowing the soaking time to enhance the texture. Store leftover pudding in the fridge for up to 4 days or freeze for up to 3 months.
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