Brunch Bread Pudding

Name: Brunch Bread Pudding
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 2 Tbsps packed brown sugar; 237 milliliters cranberries; 3 eggs; 2 liters 1/2 loaf (1-pound size) French bread, torn into 1-inch pieces; 79 milliliters granulated sugar; 237 milliliters granulated sugar; 1 teaspoons ground cinnamon; 355 milliliters milk; 2 Tbsps raisins; 283 grams package frozen raspberries, thawed; 1 Dash salt

You can never have too many dessert recipes, so give Brunch Bread Pudding From preparation to the plate, this recipe takes about 3 hours and 30 minutes.

Instructions

Grease square pan, 9x9x2 inches.

Equipment you will use

Frying Pan

Spread bread evenly in pan.

Ingredients you will need

Spread

Bread

Equipment you will use

Frying Pan

Sprinkle with raisins.

Ingredients you will need

Raisins

In medium bowl, beat eggs, 1/3 cup granulated sugar, the cinnamon and salt, using fork. Stir in milk; pour over bread.

Ingredients you will need

Granulated Sugar

Cinnamon

Bread

Egg

Milk

Salt

Equipment you will use

Bowl

Sprinkle with brown sugar. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.

Ingredients you will need

Brown Sugar

Heat oven to 325F.

Equipment you will use

Oven

Bake uncovered 50 to 60 minutes or until golden brown.

Equipment you will use

Oven

Meanwhile, drain raspberries, reserving 1/2 cup juice. In 2-quart saucepan, mix juice and 1 cup granulated sugar.

Ingredients you will need

Granulated Sugar

Raspberries

Juice

Equipment you will use

Sauce Pan

Heat to boiling; boil 5 minutes. Stir in raspberries and cranberries; reduce heat. Simmer about 3 minutes, stirring occasionally, until cranberries are tender but do not burst.

Ingredients you will need

Cranberries