Raspberry Bread Pudding Cups

Need a lacto ovo vegetarian bread? Raspberry Bread Pudding Cups could be an amazing recipe to try. This recipe makes 18 servings with 167 calories, 4g of protein, and 6g of fat each. For 54 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. It is brought to you by Dessert Now Dinner Later. 11 person have made this recipe and would make it again. If you have juice of lime, eggs, italian bread, and a few other ingredients on hand, you can make it. With a spoonacular score of 12%, this dish is rather bad. Similar recipes include Bread Pudding Cups with Bourbon Sauce, Strawberry Rhubarb Bread Pudding Cups, and Raspberry Bread Pudding.

Servings: 18

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large bowl, combine eggs, milk, 1 cup sugar, & vanilla. Soak stale cubed Italian bread for 10-20 minutes, stirring as necessary, until the bread looks like it has absorbed the mixture well (it will still have liquid in it.)In a separate bowl, combine fresh raspberries, 1/2 cup sugar & the zest & juice of 1 lime. Gently fold with a spatula & let macerate while bread cubes are soaking.Preheat oven to 350*F. Generously grease muffin tin(s). Drain any liquid from the raspberries. Scoop some bread mixture into each cup of the muffin tin, then several berries, & one last small scoop of the bread mixture. Make sure any liquid is evenly distributed amongst the cups. Bake for 30-35 minutes, or until mixture is set & a toothpick in the center comes out dry. *Make sure you place a baking sheet underneath the muffin trays to catch any possible spills.While the bread pudding cups are baking you can prepare the sauce. In a small saucepan, combine butter with flour to form a roux just until it bubbles. Add 1/2 cup sugar, vanilla, whole milk & a dash of salt whisking constantly until mixture bubbles up. Once it bubbles up, remove pan from stove top quickly (it rises fast) & let set 5 minutes.Scoop out a bread pudding cup & top with desired amount of vanilla cream sauce. Best served warm.*If you make this the standard way with a 9x13" pan, you might not need to drain your raspberries, but I found the cups with more of the juice from the raspberry mixture made the bread a little soggy compared to just moist & fluffy.

 

Step by step:

1. In a large bowl, combine eggs, milk, 1 cup sugar, & vanilla. Soak stale cubed Italian bread for 10-20 minutes, stirring as necessary, until the bread looks like it has absorbed the mixture well (it will still have liquid in it.)In a separate bowl, combine fresh raspberries, 1/2 cup sugar & the zest & juice of 1 lime. Gently fold with a spatula & let macerate while bread cubes are soaking.Preheat oven to 350*F. Generously grease muffin tin(s).

2. Drain any liquid from the raspberries. Scoop some bread mixture into each cup of the muffin tin, then several berries, & one last small scoop of the bread mixture. Make sure any liquid is evenly distributed amongst the cups.

3. Bake for 30-35 minutes, or until mixture is set & a toothpick in the center comes out dry. *Make sure you place a baking sheet underneath the muffin trays to catch any possible spills.While the bread pudding cups are baking you can prepare the sauce. In a small saucepan, combine butter with flour to form a roux just until it bubbles.

4. Add 1/2 cup sugar, vanilla, whole milk & a dash of salt whisking constantly until mixture bubbles up. Once it bubbles up, remove pan from stove top quickly (it rises fast) & let set 5 minutes.Scoop out a bread pudding cup & top with desired amount of vanilla cream sauce. Best served warm.*If you make this the standard way with a 9x13" pan, you might not need to drain your raspberries, but I found the cups with more of the juice from the raspberry mixture made the bread a little soggy compared to just moist & fluffy.

Nutrition Information:

covered percent of daily need