Raspberry Bread Pudding

Blue Mesa Grill Recipe

6 eggs, room temperature
3 cups heavy cream
1 ounce vanilla extract
1 teaspoon ground cinnamon
3/4 cup sugar
2 cups frozen raspberries, thawed
1 loaf Challah bread, diced
1/2 cup heavy cream
1/2 cup Cajeta cheese

Lightly butter an 8 x 11 inch pan. In a large bowl, whisk together the eggs, heavy cream, sugar, vanilla, and cinnamon. Distribute bread over the butter in the greased pan. Add the raspberries and mix with the bread. Pour egg mixture over the cake, moistening evenly. Press lightly. Bake at 350 degrees for about 30 minutes, until pudding bubbles around the edges. Heat 1/2 cup heavy cream in saucepan and gradually add cajeta, stirring continuously. Serve sauce over pudding. Serves 10-12.

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