This raspberry bread pudding is an ideal Christmas morning treat. Assemble it the night before, then pop it in the oven while gifts are being opened for a warm, festive breakfast everyone will enjoy.
Bright, tart frozen raspberries and a rich creamy custard create a beautiful red-and-white presentation, dusted with powdered sugar for a classic Christmas look.
This bread pudding is delightful on its own but pairs wonderfully with bacon, sausage, eggs, or a side of fresh fruit for a complete holiday brunch.
Raspberries and Cream Bread Pudding Ingredients
1 small loaf of bread (or about 10 slices, or 5 medium dinner rolls)
6 large eggs
1/2 cup heavy cream (plus 1/4 cup for drizzling)
1/2 cup real maple syrup
1 (8 oz) package cream cheese, softened
3 cups frozen raspberries
Powdered sugar for dusting
A dash of salt
How to make it
Start by softening the cream cheese at room temperature so it blends smoothly.
Cut the bread into 1-inch cubes and place them in a large mixing bowl.
In a separate bowl, combine the softened cream cheese, eggs, 1/2 cup heavy cream, maple syrup, and a dash of salt. Whisk or blend until smooth and uniform.
Pour the custard mixture over the bread cubes, then gently fold in the frozen raspberries, taking care not to crush them completely.
Transfer the mixture to a buttered 9×13-inch baking dish and smooth the top. Cover with plastic wrap and refrigerate if preparing the night before.
When ready to bake, preheat the oven to 350°F (175°C). Remove the plastic wrap and drizzle the remaining 1/4 cup heavy cream evenly across the top.
Bake for about 30 minutes, or until the custard is set and the top is lightly golden. Allow to cool slightly, then dust with powdered sugar just before serving.
More Christmas Recipes
Snowball Cookies – Frypan Cookies
Mexican Christmas Cookies – a festive favorite
Soft & Buttery Sugar Cookies
Roast Turkey – tips for roasting to perfection
Fresh Ham Roast – tender oven-roasted ham
Maple Pecan Pie – a classic holiday dessert