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Bursting With Raspberries Bread Pudding

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Bursting With Raspberries Bread Pudding

Ingredients

  • 1 medium (about 12 ounces/340 grams) loaf day-old french or country-style bread (avoid sourdough)
  • 4 whole large eggs plus 2 yolks from large eggs
  • ½ cup (4 ounces/113 grams) firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon finely grated lemon zest
  • ¼ teaspoon table salt
  • 3 cups (24 fl ounces/700 ml) half and half, or 1 ½ cups (12 ounces/350 ml) each heavy cream and whole milk
  • ½ pint (5 ounces/42 grams/about 1 cup) raspberries, blueberries, or blackberries, rinsed and well dried
  • bittersweet chocolate sauce (recipe below)
  • blueberry sauce (recipe below)
  • 6 ounces (170 grams) bittersweet chocolate, finely chopped
  • ½ cup (4 fl ounces.117 ml) heavy cream
  • 2 tablespoons water
  • pinch of table salt
  • 2 tablespoons (1 ounce/28 grams) unsalted butter
  • 3 pints (12 ounces/340 grams) blueberries, rinsed and well dried
  • 2/3 cup (5 ¼ ounces/149 grams) firmly packed light brown sugar
  • 2 teaspoons lemon juice
  • ½ teaspoon finely grated lemon zest
  • pinch of table salt
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Published 2014-09-09 12:38:00 (2 years ago).

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