Baked Raspberry Vanilla Pudding

READY IN: 35mins
Recipe by KelBel

From Creative Everyday Cooking. This uses frozen raspberries in syrup. If using fresh raspberries, just sprinkle with a little sugar before putting in dish.

Top Review by swissms

I was really hoping to give this recipe a great review because I love the combination of raspberries and vanilla pudding. However, I found this recipe too "eggy". I also think a 9-inch pie plate results in a thin layer of pudding...I had to scrape it out rather than scoop it into serving dishes. This recipe might be better baked in a pie crust. I will continue to tweak it, maybe reduce eggs and use cornstarch in place of the flour.

Ingredients Nutrition

Directions

  1. Preheat oven to 375 degrees, lightly butter 9 inch pie plate or 1 qt shallow baking dish.
  2. Spread raspberries and their syrup evenly over bottom of the dish.
  3. Blend eggs, milk, cream, flour, 1/4 cup sugar, and vanilla together.
  4. Pour over fruit; sprinkle remaining 1 T sugar over top.
  5. Bake 20-25 minutes until set and golden around the edges.

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