Raspberry bread pudding #1

Yield: 12 Servings

Measure Ingredient
5 tablespoons Butter; softened
12 slices Bread; crusts trimmed
2 cups Raspberries; divided
4 \N Eggs
½ cup Sugar
3 cups Milk

Spread butter on bread. Fit 6 slices, buttered-side down, into a 11-by-7 inch pan. Sprinkle 1 cup of berries on top. Layer with remaining bread and berries. Whisk eggs and sugar, then add milk and mix well. Pour over bread, pressing down gently. Let stand for 30 minutes. Place pan in another pan with 1-inch of water and bake at 350 degrees for 50 minutes.

From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .

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