Bread Pudding Recipe
Warm vanilla bean bread pudding, golden raisins & dried cranberries. Topped with vanilla bean gelato & raspberry sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Bread Pudding
Vanilla Bean Gelato
Raspberry Sauce
Method
Bread Pudding Preparation
- 1
Prepare the Bread
Preheat the oven to 350°F (175°C). Cut the day-old bread into 1-inch cubes and place them in a large mixing bowl.
- 2
Mix the Wet Ingredients
In a separate bowl, whisk together the whole milk, heavy cream, granulated sugar, eggs, salt, and cinnamon. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and the pod to the mixture.
- 3
Combine Ingredients
Pour the wet mixture over the bread cubes, adding the golden raisins and dried cranberries. Gently fold to combine, ensuring that all the bread is soaked. Let it sit for about 15 minutes.
- 4
Bake the Pudding
Transfer the mixture to a greased baking dish and spread evenly. Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a knife inserted comes out clean.
Raspberry Sauce Preparation
- 5
Make the Raspberry Sauce
In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, and lemon juice. Cook for about 5-7 minutes until the raspberries break down and the sauce thickens slightly. Strain through a fine mesh sieve if you prefer a smooth sauce.
Assembly
- 6
Serve the Bread Pudding
Scoop warm bread pudding into serving bowls, top with a generous scoop of vanilla bean gelato, and drizzle raspberry sauce over the top before serving.