Baked Raspberry Vanilla Pudding
A delightful baked raspberry vanilla pudding with a crisp golden top, featuring sweet raspberries and creamy vanilla, perfect for dessert gatherings or a cozy treat.
Ingredients
Instructions
- Preheat oven to 375°F.
- Lightly butter a 9-inch pie plate or a 1-quart shallow baking dish.
- Spread the raspberries and their juice evenly on the bottom of the pie plate.
- Make the batter.
- In a blender, mix eggs, milk, heavy cream, flour, 1/4 cup of sugar, and vanilla; blend well.
- Pour batter over the fruit.
- Sprinkle with an extra tablespoon of sugar.
- Bake for 20 to 25 minutes or until pudding is set and golden around the edges.
Tips & Substitutions
For a richer flavor, consider adding a pinch of salt to balance the sweetness. If you don't have heavy cream, you can substitute with additional milk or use a non-dairy alternative like coconut milk. Ensure the raspberries are well-drained to avoid excess moisture. For a twist, try adding a teaspoon of lemon zest to the batter for extra brightness.
Serving Suggestions
Serve the baked raspberry vanilla pudding warm, dusted with powdered sugar or accompanied by a dollop of whipped cream. It pairs beautifully with a scoop of vanilla ice cream for an indulgent dessert experience. For a refreshing contrast, consider serving it alongside fresh mint or a light fruit salad. This dish is perfect for brunch or as a sweet ending to dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. You can also gently reheat the entire dish in the oven at 350°F for about 10-15 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Raspberry Vanilla Pudding contains roughly 261 calories, with 4g protein, 33g carbohydrates, and 8g fat. It is an excellent source of vitamin C (27% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but you may need to adjust the sugar if they are not as sweet. Make sure to wash and dry them thoroughly before using. If fresh raspberries are available, they can add a lovely texture and flavor to the pudding.
What should I do if the pudding is too runny?
If the pudding comes out runny, it may need more cooking time. Make sure to bake until it is set and golden around the edges. If you find it consistently runny, consider adding a bit more flour next time to help it firm up during baking.
Can I make this dessert ahead of time?
Yes, you can prepare the batter and pour it over the raspberries, then cover and refrigerate it for a few hours before baking. This allows the flavors to meld. Just be sure to bake it fresh before serving for the best texture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).