Light & Fresh Raspberry Bread Pudding
- 1 loaf Meijer multi grain bread (6-7 cups)
- 1 8 oz can evaporated milk
- 1 cup fat free milk
- 2 large eggs
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 3 T sugar
- 1 tsp salt
- 10 oz frozen raspberries
- 3 T sugar
- 1/2 cup apple cider
- 2 cups powdered sugar
- 3 Tablespoons fresh lemon juice
- Zest of 1 lemon
Cut bread into cubes (approximately 1”x1” in size), and spread cubes onto a cookie sheet. Bake for 15 minutes at 350°F or until golden brown. Allow to cool. This is a step you can do the night before or you can also use day-old bread and skip the drying-out step.
Place cool cubed bread in a bowl and pour over custard mix. Allow custard to absorb in the bread cubes for 10-15 minutes, pushing down with a spatula if necessary. Unlike most bread pudding recipes that are higher in liquid and fat, this custard barely holds the bread together, keeping it on the lighter side.
Once bread has absorbed all the liquid, spread half of the bread cube mixture on the bottom of a 9”x13” baking pan. Top bread cubes with an even layer of raspberry mixture.
Create a third and final layer with the remaining bread cubes.
Bake at 355°F for 35-45 minutes until your bread pudding is golden brown on top.
If you’d like to finish your bread pudding with a sweet indulgence, stir together the ingredients for the glaze and drizzle over your finished bread pudding. Enjoy!