Bread pudding has always been one of my very favorite desserts! If it’s on a menu, I’m trying it! One of my most favorite things about living in rural Iowa is that when you help someone they are bound to repay you in food! It’s our “thing”! It’s the same if someone dies, has a baby, gets seriously ill, etc…we bring food!
Black Raspberries
So, after helping a friend of mine and T’s the other day, he showed up with food: three bags of frozen (farm-fresh) black raspberries! YUMMO!! These raspberries got my mind turning wondering what wonderful thing I could make with them. My friend Sara at Travel With Sara has recently spent time taking the Bread Pudding Challenge along the shores of the Alabama Beaches and my love for this sweet dessert. Now, the rest is history and I bring you: Raspberry Cream Cheese Bread Pudding!
Enjoy the BEST Chocolate Cake Recipe
The Recipe: Raspberry Cream Cheese Bread Pudding
Why couldn’t I combine some of my favorites things: bread pudding, cheesecake, and of course these amazing black raspberries that I had been gifted with? The thought of combing this baked dessert and a cheesecake sounded delicious! I love the tart raspberries which cuts the sweetness of the cream cheese mixture!
Raspberry Cream Cheese Bread Pudding
Ingredients
- 8 cups bread sliced & diced
- 2 cups milk
- 2 eggs
- 1 tbsp granulated sugar
- 1 teaspoon vanilla divided
- 1 teaspoon cinnamon
- 8 oz cream cheese softened
- 2/3 cup frozen raspberries thawed
- 3/4 cup powdered sugar divided
- 1 T butter melted
- splash milk
Instructions
- Slice and dice bread and set aside.
- In a medium bowl, whisk the milk, 1/2 teaspoon vanilla, eggs, cinnamon, and sugar. Set aside.
- In a small bowl whisk the cream cheese and 1/4 cup powdered sugar.
- Add raspberries (with some juice) to cream cheese and mix thoroughly.
- Gently fold bread cubes into the egg mixture until just wet.
- Place half of bread mix into the bottom of a 9×9 greased pan.
- Place dollops of half of the raspberry cream cheese mixture onto the bread pudding.
- Pour the rest of the bread pudding mixture into the pan.
- Dollop the rest of the raspberry cream cheese onto the top of the bread mixture.
- Bake at 350 degrees for about 40 minutes or until set.
- Meanwhile, in a small bowl combine the melted butter, 1/2 teaspoon vanilla, and 1/2 powdered sugar until smooth.
- When the bread pudding is still warm, drizzle the frosting and serve warm.
This recipe came out just how I had hoped it would. Its a great recipe to add to your brunch combined with a savory egg bake and a twist in dessert. Its the very best in unexpected! The bread pudding is soft and gooey and the raspberry cream cheese adds a tartness to balance the sweetness.
Looks delicious Katy. Sharing food is such a loving act.
Thank you! I think we all feel better when we love with food!
This looks like it is to die for… Ah yes… the bread pudding challenge, I’m in.. now, someone whip it up and serve it= I will be happy to indulge!
Thanks, I think it’s pretty dang good! I think we really should work on an Iowa bread pudding challenge!
This looks amazing!
Thank you! It’s really good if I must say so myself!
This looks delicious and I love combination! Thanks for linking up the recipe to the Country Fair Blog Party!
Thanks for stopping by and hosting!
thanks for posting this at country fair blog party! It looks delish!
Jan
Thanks for hosting!
Looks beautiful and delicious! I do some prep ahead meals but not that many. I think this is very worthwhile and nice to know you always have a meal on hand!
I’ve made a lot of similar recipes in my slow cooker. I wouldn’t be able to survive with out my slow cooker. Thanks for sharing your recipes.
Question: does granular sugar go in egg mixture? If so, how much?
Thanks!
Yes, it does! I missed that in the ingredient list, so sorry! It is to taste. I use about 1-2 tablespoons!