Raspberry Bread Pudding: A Simple & Sweet Breakfast Treat
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The Story Behind Raspberry Bread Pudding
Bread pudding is a classic dish that originated as a way to use up stale bread, and this version is no exception! By repurposing leftover hamburger or hotdog buns, you can create a rich and flavorful dessert or breakfast. The addition of frozen raspberries adds a tart, fruity twist, while the cinnamon and vanilla bring warmth and depth. This recipe is perfect for those moments when you want to make something special without a trip to the store.
Why You’ll Love This Recipe
- Zero Waste: A great way to use up leftover buns or bread.
- Simple Ingredients: Made with pantry staples and frozen fruit.
- Make-Ahead Friendly: Prep it the night before for an easy morning bake.
- Customizable: Swap out the raspberries or add your favorite toppings.
Variations
- Berry Blend: Use a mix of frozen berries for a medley of flavors.
- Chocolate Twist: Add chocolate chips for a decadent dessert version.
- Nutty Crunch: Sprinkle chopped nuts like pecans or almonds on top before baking.
- Caramel Drizzle: Serve with a drizzle of caramel sauce for extra sweetness.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze individual portions for up to 2 months. Reheat in the oven or microwave.
Leftovers
- Reheat and serve with a dollop of whipped cream or a scoop of ice cream.
- Turn into a breakfast parfait by layering with yogurt and fresh fruit.
- Cube and toast leftovers for a crunchy bread pudding snack.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen? Yes, fresh raspberries work just as well! Just fold them in gently to avoid crushing.
What if I don’t have coffee creamer?
You can substitute milk, half-and-half, or even a non-dairy alternative like almond or oat milk.
Can I make this without letting it sit overnight?
Yes, but letting it sit allows the bread to fully absorb the liquid, resulting in a creamier texture.
What other bread can I use?
Any type of bread works—try brioche, challah, or even croissants for a richer pudding.
Raspberry Bread Pudding Recipe
- Prep Time: 15 minutes
- Chill Time: Overnight
- Cook Time: 30 minutes
- Total Time: 45 minutes + overnight
- Servings: 6-8 servings
Ingredients
- 10 hamburger or hotdog buns, chopped into cubes
- 4 large eggs
- ⅔ cup coffee creamer (or milk)
- 1 teaspoon cinnamon, plus more for sprinkling
- 1 teaspoon vanilla extract
- 1 cup frozen raspberries
- 2 tablespoons sugar
- 2 tablespoons butter, cut into small pats
Directions
Prepare the Bread Pudding:
- Chop the hamburger or hotdog buns into bite-sized cubes and set aside.
- In a large mixing bowl, whisk together the eggs, coffee creamer (or milk), cinnamon, and vanilla extract.
- Add the bread cubes to the bowl and toss until evenly coated with the egg mixture.
- Gently fold in the frozen raspberries.
- Transfer the mixture to a greased baking dish, spreading it out evenly.
Top and Chill:
- Sprinkle the top with additional cinnamon and sugar.
- Dot the surface with small pats of butter.
- Cover the dish with plastic wrap and refrigerate overnight to allow the bread to soak up the liquid.
Bake:
- Preheat your oven to 350°F (175°C).
- Remove the plastic wrap and bake the bread pudding for 30 minutes, or until the top is golden brown and the center is set.
- Let cool slightly before serving.
Nutritional Information
| Calories | 220 |
|---|---|
| Carbohydrates | 30g |
| Total Fat | 8g |
| Protein | 6g |
| Sodium | 250mg |
| Sugar | 12g |
Recipe Notes
- Feel free to adjust the sweetness by adding more or less sugar.
- If you don’t have buns, any stale bread will work just as well.
- For a richer flavor, use heavy cream instead of coffee creamer or milk.
- Serve warm with a drizzle of maple syrup or a dollop of whipped cream for extra indulgence.
Final Thoughts
This Raspberry Bread Pudding is a simple, no-fuss recipe that turns humble ingredients into a comforting and flavorful dish. Whether you’re looking for a way to use up leftover bread or want to treat your family to a special breakfast, this recipe is sure to impress. The combination of tart raspberries, warm cinnamon, and sweet vanilla makes it a dish you’ll want to make again and again.
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