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Raspberry Cinnamon Bread Pudding

Country.Chef's picture
  Sugar 1⁄2 Cup (8 tbs)
  Cornstarch 3 Tablespoon
  Frozen raspberries 20 Ounce, thawed (2 packages, 10 ounce each)
  Cinnamon bread slices 14 , crusts removed, cubed
  Whipping cream 1 Cup (16 tbs), whipped

In medium saucepan, combine sugar and cornstarch; blend well.
Add raspberries; stir.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Remove from heat; cool to room temperature.
Line 1 1/2-quart round mixing bowl with plastic wrap.
Place 1 layer bread cubes over bottom and halfway up sides of bowl.
Pour small amount raspberry sauce over bread.
Repeat, alternating layers of bread and raspberry sauce, ending with bread on top.
Place plastic wrap over top of pudding.
Cover with plate that fits tightly inside bowl; place heavy object on top of plate to mold pudding.
Refrigerate overnight.
To serve, remove plate and plastic wrap; unmold onto serving plate.
Remove plastic wrap.
Frost sides of pudding with swirls of whipped cream.

Recipe Summary

South American

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1976 Calories from Fat 788

% Daily Value*

Total Fat 88 g134.7%

Saturated Fat 53 g265.1%

Trans Fat 0 g

Cholesterol 331.4 mg110.5%

Sodium 309.6 mg12.9%

Total Carbohydrates 302 g100.5%

Dietary Fiber 36.9 g147.4%

Sugars 137.5 g

Protein 8 g16.4%

Vitamin A Vitamin C

Calcium 13.4% Iron 1.2%

*Based on a 2000 Calorie diet

Raspberry Cinnamon Bread Pudding Recipe