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Raspberry-Cinnamon Bread Pudding

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  • 25 min prep time
  • 8 hr 25 min total time
  • 5 ingredients
  • 8 servings
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Enjoy this delicious berries and bread pudding for a yummy dessert that’s ready for refrigeration in just 25 minutes!

1/2
cup sugar
3
tablespoons cornstarch
2
(10-oz.) pkg. frozen raspberries in syrup, thawed
12
to 14 slices cinnamon bread, crusts removed, cubed
1
cup whipping cream, whipped

Steps

  • 1 In medium saucepan, combine sugar and cornstarch; blend well. Stir inraspberries. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; cool 1 hour or until completely cooled.
  • 2 Line 1 1/2-quart round bowl with plastic wrap. Place 1 layer bread cubes over bottom and halfway up sides of bowl. Pour small amount of 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 at least 8 hours or overnight.
  • 3 Just before serving, remove plate and plastic wrap; unmold onto serving plate. Remove plastic wrap. Frost sides of pudding with swirls of whipped cream.

Expert Tips

This recipe also works well with white, whole wheat or raisin bread.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
% Daily Value
Total Fat
15g
23%
Saturated Fat
7g
35%
Cholesterol
40mg
13%
Sodium
270mg
11%
Dietary Fiber
3g
12%
% Daily Value*:
Exchanges:
2 Starch; 2 Fruit; 4 Other Carbohydrate; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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