Brunch Bread Pudding
Brunch Bread Pudding might be just the dessert you are searching for. This recipe makes 6 servings with 260 calories, 5g of protein, and 4g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have ground cinnamon, raspberries, granulated sugar, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes about 3 hours and 30 minutes.
Instructions
Grease square pan, 9x9x2 inches.
Spread bread evenly in pan.
In medium bowl, beat eggs, 1/3 cup granulated sugar, the cinnamon and salt, using fork. Stir in milk; pour over bread.
Sprinkle with brown sugar. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
Bake uncovered 50 to 60 minutes or until golden brown.
Meanwhile, drain raspberries, reserving 1/2 cup juice. In 2-quart saucepan, mix juice and 1 cup granulated sugar.
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.
Serve with warm bread pudding.