Raspberry-Cinnamon Bread Pudding

Enjoy this delicious berries and bread pudding for a yummy dessert that’s ready for refrigeration in just 25 minutes!

  • prep time 25 min
  • total time 8 hr 25 min
  • ingredients 5
  • servings 8

Ingredients

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    380
    (
    Calories from Fat
    140),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    7g,
    7%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    270mg
    270%;
    % 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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