Raspberry Bread Pudding, made with Oregon Canned Fruit Products
1 10oz loaf stale French Bread, crumbled
4 c. whole milk
2 c. sugar
2 Tsp. Cinnamon
8 Tbsp.(1 stick) unsalted butter, melted
3 eggs, lightly beaten
2 Tsp. vanilla
1 c. chopped pecans
1 c. white chocolate chips
1 can Oregon Fruit Red Raspberries, drained juice reserved
Put bread in a bowl, pour milk over bread, combine sugar and cinnamon and then pour over bread/milk, pour in the melted butter, beat the vanilla into the eggs and then add to the bowl followed by the pecans. Combine all ingredients. Gently mix in the raspberries and white chocolate chips. Pour into buttered 9”x12” baking dish. Place into a non-preheated oven. Bake at 350degrees for approximately 1 hour and 15 minutes until top is golden brown. Serve warm with sauce below.
*note-You can pull out after 30 minutes, cover with brown paper and then cover with plastic wrap or aluminum foil and freeze. You can defrost and finish baking at another time.
Raspberry Sauce Ingredients:
8 Tbsp. butter (1 stick)
1 c. powdered sugar
2 egg yolks
½ c. reserved raspberry juice
Cream butter and sugar over medium heat until all butter is absorbed. Remove from heat and blend in egg yolks. Pour in raspberry juice gradually stirring constantly. Return to low heat and continue cooking and stirring constantly until it just barely comes to a boil. Remove from heat. Sauce will thicken as it cools. Serve warm over bread pudding.