Berry Bread Pudding



1/2 (16-oz.) Italian bread loaf, cut into 1-inch pieces (about 6 cups)
Vegetable cooking spray
3 large eggs
1 1/4 cups 2% reduced-fat milk
1 (12-oz.) can fat-free evaporated milk
1/4 cup sugar
1/2 teaspoon almond extract
6 tablespoons seedless raspberry preserves

Raspberry Sauce
1 (12-oz.) package frozen unsweetened raspberries, thawed
2/3 cup sugar
1/4 cup orange juice


1. Place bread in 6 (8-oz.) oval-shaped cast-iron baking dishes coated with cooking spray.
2. Whisk together eggs and next 4 ingredients; pour over bread in baking dishes (about 2/3 cup egg mixture each). Dot top of each with 1 Tbsp. preserves. Cover and chill 2 to 3 hours.
3. Preheat oven to 350°. Remove baking dishes from refrigerator, and let stand 15 minutes. Bake 38 to 40 minutes or until tops are crisp and golden brown. Let stand 10 minutes. Serve with Raspberry Sauce.

Raspberry Sauce
Reserve 1 cup raspberries. Process remaining berries, sugar, and orange juice in a food processor until smooth. Pour raspberry mixture through a fine wire-mesh strainer into a bowl; discard pulp and seeds. Stir in 1 cup reserved raspberries. Cover and chill 30 minutes.

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