Cayman Islands Raspberry Bread Pudding
A luscious raspberry bread pudding with warm cinnamon and vanilla flavors, perfect for comfort desserts or brunch gatherings, especially when using day-old bread for added texture.
Ingredients
Instructions
- Preheat oven to 350°F.
- Pour scalded cream over the bread and let soak.
- Blend sugar, eggs, vanilla, and cinnamon in a blender.
- Pour the blended mixture over the bread and let it soak for 30 minutes.
- Fold in raspberries and pour into a buttered Pyrex dish or spring-form pan.
- Bake in a water bath for 1 hour until puffy and firm.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of nutmeg or using almond extract instead of vanilla. If raspberries are unavailable, try substituting with blueberries or chopped strawberries for a different twist. For a richer pudding, you can incorporate a splash of cream into the egg mixture. Ensure the bread is stale for the best texture, as fresh bread may become too mushy.
Serving Suggestions
Serve warm, drizzled with a simple vanilla sauce or a scoop of vanilla ice cream to complement the tartness of the raspberries. A dusting of powdered sugar on top adds a nice touch. This dish pairs beautifully with a cup of coffee or tea, making it a delightful end to any meal or a cozy brunch option.
Storage & Reheating
Store any leftover raspberry bread pudding in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for about 30-45 seconds, or warm the entire dish in the oven at 350°F for 15-20 minutes until heated through. This dessert can also be enjoyed cold.
Nutrition & Diet Analysis (per serving)
Each serving of Cayman Islands Raspberry Bread Pudding contains roughly 912 calories, with 9g protein, 128g carbohydrates, and 10g fat. It is an excellent source of vitamin C (26% of the Daily Value) and calcium (21% of the Daily Value), and a good source of protein and potassium. It also contributes 3g 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 stale bread for this recipe?
Yes, using day-old or stale bread is ideal as it absorbs the liquid better, resulting in a firmer texture. Fresh bread can become too soggy. If you only have fresh bread, let it dry out for a few hours or toast it lightly before using.
Is it possible to make this bread pudding ahead of time?
Absolutely! You can prepare the mixture a day in advance and refrigerate it. Just pour it into the baking dish and bake it the next day. This allows the flavors to meld beautifully. Ensure to adjust baking time if the mixture is cold from the fridge.
Can I freeze the raspberry bread pudding?
Yes, you can freeze the baked pudding. Allow it to cool completely, then wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to two months. Thaw in the fridge overnight before reheating.
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).