Raspberry Bread Pudding Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
BREAD PUDDING
5 cup: toasted bread cubes,
2 1/2 cup: scalded milk,
2 each: eggs,
2 each: egg yolks,
1 cup: sugar,
1 teaspoon: almond extract,
2 tablespoon: melted butter,
12 oz: fresh or frozen raspberries*,
1: whipped cream for garnish,
RASPBERRY SAUCE
10 oz: pkg. frozen raspberries,
1/2 cup: raspberry jam,
1: few drops lemon juice,
1: sugar, optional,
1 tablespoon: raspberry liqueur, optional,
1: *or use blackberries, marion berrie, s, loganberries, etc.
Directions:
SOURCE: Slow Cooking In Crockpot, Slow cooker, Oven and Multi-Cooker by
Joanna White, copyright 1994, ISBN #1-55867-100-5. MM format by Ursula R.
Taylor.
Place toasted bread cubes in slow cooker. In a separate bowl, mix scaled
milk, eggs, egg yolks, sugar, almond extract and melted butter together.
Defrost berries; drain off any excess juice and mix berries with bread
cubes. Pour milk mixture on top and gently press bread into milk mixtuew
with the back of a spoon. Do not stir mixture. Set slow cooker on low and
cook for 4 to 6 hours. Serve warm with a dollop of whipped cream or
drizzle with Raspberry Sauce.
RASPBERRY SAUCE: Defrost raspberries. Place raspberrries, raspberry jam
and lemon juice into a food processor or blender. Puree until smooth; taste
and add sugar, if desired. Strain throught a sieve to remove seeds.
Add raspberry liqueur, if desired. Drizzle sauce over warm Raspberry
Bread Pudding.
Yield: 8 servings
Source from luhu.jp
Joanna White, copyright 1994, ISBN #1-55867-100-5. MM format by Ursula R.
Taylor.
Place toasted bread cubes in slow cooker. In a separate bowl, mix scaled
milk, eggs, egg yolks, sugar, almond extract and melted butter together.
Defrost berries; drain off any excess juice and mix berries with bread
cubes. Pour milk mixture on top and gently press bread into milk mixtuew
with the back of a spoon. Do not stir mixture. Set slow cooker on low and
cook for 4 to 6 hours. Serve warm with a dollop of whipped cream or
drizzle with Raspberry Sauce.
RASPBERRY SAUCE: Defrost raspberries. Place raspberrries, raspberry jam
and lemon juice into a food processor or blender. Puree until smooth; taste
and add sugar, if desired. Strain throught a sieve to remove seeds.
Add raspberry liqueur, if desired. Drizzle sauce over warm Raspberry
Bread Pudding.
Yield: 8 servings
Source from luhu.jp