KraftRecipes.com
Print PageClose Window
Desserts

Raspberry Bread Pudding

Raspberry Bread Pudding recipe
photo by:
kraft
Chewy raspberry-filled cookies and bread cubes are baked in a rich egg custard and served warm for a flavorful twist on classic bread pudding.
time
prep:
15 min
total:
1 hr 5 min
servings
total:
8 servings

what you need

16
 Raspberry NEWTONS Fruit Chewy Cookies, coarsely chopped
6
slices white bread, cut into cubes (about 3 cups)
2
cups milk
4
 eggs
1/4
cup sugar
2
Tbsp. margarine or butter, melted
1
tsp. vanilla

Make It

TOSS chopped cookies and bread cubes in greased 2-quart casserole.

MIX milk, eggs, sugar, margarine and vanilla with wire whisk until well blended. Pour over cookie mixture; stir gently until well blended. Cover.

BAKE at 350°F for 30 minutes. Uncover. Bake an additional 20 minutes or until knife inserted in center comes out clean. Serve warm.

Kraft Kitchens Tips

Special Extra
Garnish with fresh raspberries and mint sprigs.
K:3302 v0:55022
RecipeDetail