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Raspberry Lemon Bread Pudding

I gave classic bread pudding a springtime spin with lemon cookies and raspberries. It's a bright and refreshing dessert. —Kelsey Byrnes, Ankeny, Iowa
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    6 serving

Ingredients

  • 6 cups (about 4-1/2 ounces) French bread
  • 1 package (8-1/2 ounces) crushed Girl Scout Lemonades™ cookies
  • 6 ounces (about 1 cup) fresh raspberries
  • 3/4 cup sugar
  • 1-1/3 cups 2% milk
  • 1/2 cup heavy whipping cream
  • 2 large eggs, lightly beaten
  • 2 tablespoons lemon juice
  • 1 tablespoon grated lemon peel
  • LEMON SAUCE:
  • 1/2 cup sugar
  • 1 tablespoon cornstarch
  • 1/2 cup heavy whipping cream
  • 1 tablespoon butter
  • 1/4 cup lemon juice

Directions

  • Preheat oven to 350°. Place bread cubes in a greased 11x7-in. baking dish; sprinkle cookies and raspberries on top. Combine next six ingredients; pour mixture over bread cubes. Bake until a knife inserted in the center comes out clean, 35-45 minutes. Remove from oven; keep warm.
  • Meanwhile, prepare lemon sauce by combining sugar and cornstarch in a small saucepan. Whisk in heavy whipping cream and butter. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Remove from heat; cool 15 minutes. Whisk in lemon juice.
  • Serve pudding warm with lemon sauce.
Nutrition Facts
1 serving: 700 calories, 30g fat (17g saturated fat), 126mg cholesterol, 290mg sodium, 101g carbohydrate (65g sugars, 9g fiber), 10g protein.

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