Raspberry Ripple Bread and Butter Pudding, slices of buttered bread, layered with raspberries and baked in a delicious creamy custard makes for a delicious traditional British dessert. Serve warm or chilled with a blob of ice cream, whipped cream, or both! This is a lovely dessert, really easy to make and budget-friendly too. I love this recipe! It requires no skill in cake baking, after all, it's not a cake!

Unlike many bread and butter puddings which can often be heavy and stodgy, this recipe is light, almost marshmallowy in texture. It's a bit like an American French Toast, but much fluffier!

As for the flavor, the slight tang from the raspberries together with the gentle sweetness of the pudding is delicious. Of course, you can use whatever fruit you wish, strawberries, blueberries, any soft berries will look lovely and taste super. So let's see how easy it is to make this Raspberry Ripple Pudding.

Here's one I prepared using blueberries and strawberries! and yes, of course, you can use a different baking dish. Use whatever you have available. I vary each time I make this recipe from the bundt pan you see and also a pie dish.

This Raspberry Ripple Bread and Butter Pudding is best served warm, (not piping hot), with a blob of vanilla ice cream or some fresh cream. You can eat this chilled too, so if you wanted to take it along to a party of potluck, perhaps a tailgating event, then pop the whole thing in a cool box and simply serve when you arrive!

Prep Time

15 minutes

Cook Time

35 - 40 minutes

Yield

6 - 8 servings

Equipment You will need

A 9-inch Bundt pan. Or any shape dish/pan which will hold the liquid quantity & bread. The photos you see below are using a silicone and a metal bundt pan.
They also look very cute if you use muffin pans or mini loaf pans!

Ingredients you'll need

The custard

• 2 cups or 500 ml milk
• 6 tablespoons regular sugar, divided
• 3 eggs

The filling

• 1/2 g stick or 50 butter
• 10 Slices white bread - brown will also work
• 1 Cup or 125 g frozen raspberries or fresh
• 1 Teaspoon vanilla extract

If you have a really sweet tooth you can add another 2 Tablespoons of sugar. The measures I have given are for 'average' sweetness.

Instructions

1. Heat oven to 180C, Gas 4, 350F. Grease your pan if you are not using a Silicone Bundt Pan.

2. Butter on one side of every slice and then cut in triangle quarters like the photo.

3. Place a layer of the slices of bread in your pan, BUTTER SIDE DOWN making sure the bottom of the pan is covered, and add a few raspberries in between the slices.

Take 2 Tablespoons of sugar, sprinkle some on each layer of your bread as you build it up in the pan. (The remaining 4 Tablespoons of sugar is for the custard in step 5.)

4. Repeat the layers with bread and raspberries and end with the final layer of bread. Push it all down a little.
If you have any juice from the defrosted raspberries just pour it over the bread.

5. Gently heat the milk, 4 Tablespoons of sugar & vanilla extract. Once it starts to bubble, remove from heat and let it rest whilst you do step 7.

6. Use an electric whisk and beat eggs, until fluffy and pale in color. You need lots of air and bubbles! Then slowly add the warmed milk to the eggs, whisking as you go

7. Pour the warm milk over the eggs, and stir. Be careful not to scramble the eggs. This would happen if your milk is too hot, so pour gently and stir all the time.

8. Pour the mixture all over the bread, making sure it is evenly distributed. If necessary, use a spoon or spatula and push any rogue slices of bread into the mixture if they decide to float to the surface. They will sink back down once they have absorbed the liquid.

9. Carefully place in the oven for 35 -40 minutes.
If you are using a silicone pan, place it on a tray for stability before pouring the liquid, and it is easier to place in the oven on the tray.

10. Once ready, leave the pudding to settle and firm up for half an hour or so and then place a plate over the bundt pan and turn upside down to release the pudding.

Serve warm with a blob of whipped cream, ice cream or just enjoy it on it's own with a lovely cup of tea!

You can also make mini ones in a muffin pan, adjust the cook time to 15-20 minutes (until it is set & there is no runny liquid)

I like to eat this warm, not piping hot, and not cold. If you want to reheat, put a 3-inch slice of the pudding in the microwave for 40 seconds. It really is fluffy and light, so so delicious!

We'd love to hear from you and what you thought of our Raspberry Ripple Bread and Butter Pudding recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

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