Bread Pudding With Raspberry/Strawberry Topping

"This is a great desert fit to serve any company. The Raspberry/Strawberry Topping is the key to this recipe. From the Hacienda Antigua Bed & Breakfast altered a tad to our liking. Prep time does not include letting the bread set overnight."
photo by Annacia photo by Annacia
photo by Annacia
photo by Annacia photo by Annacia
Ready In:
1hr 10mins




  • Blend all of the Custard ingredients together.
  • Prepare a 9x13 inch pan lightly sprayed with a vegetable oil sray and lined with 1 inch slices of French bread.
  • Leave the pan of bread (covered but not sealed tightly) overnight to dry on the counter.
  • In the morning, preheat over to 350 degrees.
  • Pour the custard over the bread.
  • Decorate with a scattering of cinnamon powder and bake for 30 to 45 minutes.
  • For the topping.
  • Heat the mixture in a sauce pan until it boils. Puree and serve warm over the bread pudding.
  • Serve with mixed fresh fruit in season.

Questions & Replies

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  1. bill mayes
    This was wonderful and EASY. I used Raspberry and it gave it a great snap. It was nice and creamy. The topping using raspberries was , in my opinion, a better choice than strawberries. I also used Splenda and You could not tell the difference between that and sugar. Thanks for a great recipe.
  2. weekend cooker
    Well, this was sure a pleasure. We enjoyed it very much. We had frozen rasberries on hand. The great thing about this is that the combo of nutmeg, orange juice, and vanilla made the flavor excellent, and a winner. Thanks for posting.
  3. Annacia
    What a wonderful breakfast I had this morning. I will confess to using whole wheat bread (thats what I use for everything) and lightening it skim milk and fat free evaporated milk. Quite honestly nobody would care that it's a bit more healthy with the cuts because it is so good! As we are doing a reno and I'm struggling to do the best I can with what I have to work with I simply fork mashed the strawberries, added a bit of Splenda, o.j.. The vanilla, nutmeg, berries and o.j. made this a pure pleasure.
  4. Chef at Heart
    Yum, I cant wait until my raspberries are in season to try this again. I used fresh nutmegI'n not sure exactly how much. Leanne


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