Fresh Raspberry Bread Pudding

Bread pudding always gives me reason to remember good things. Why is it so beloved, aside from the extreme comfort food factor? It’s not that the dish was invented here — that honor likely goes to clever medieval or even ancient cooks in Europe and the Middle East who had a surplus of stale bread on their hands.

For those of you who haven’t tried it, sweet bread pudding is perhaps the ultimate comfort food. It’s simple to make, requires no special equipment and uses very basic ingredients. Just about every culture that makes bread has its own version of bread pudding. 

The bread you choose will have a huge effect on the texture of your pudding. Since raspberries seem to be appearing in bigger containers in the grocery store now and a teeny bit better priced, I wanted to share a recipe for an ‘unbaked’ or overnight version of Fresh Raspberry Bread Pudding with a Cream Cheese Drizzle. This is probably the easiest bread pudding recipe there is but it tastes soooo– good.

Print Recipe

Fresh Raspberry Bread Pudding

Easy, decadent, no-bake dessert.

Votes: 1
Rating: 5
You:

Rate this recipe!

Course

dessert

Servings

MetricUS Imperial

Ingredients

Bread Pudding

• 1/2 cup sugar
• 3 Tbsp cornstarch
• 570 grams fresh or frozen red raspberries
• 320 grams cinnamon raisin bagels, cut into 1/2" cubes

Cream Cheese Glaze

• 60 grams cream cheese, softened
• 1/2 cup powdered sugar
• 1 Tbsp butter,
• 1/2 tsp vanilla
• 3 Tbsp milk

Course dessert Servings MetricUS Imperial Ingredients Bread Pudding 1/2 cup sugar 3 Tbsp cornstarch 570 grams fresh or frozen red raspberries 320 grams cinnamon raisin bagels, cut into 1/2" cubes Cream Cheese Glaze 60 grams cream cheese, softened 1/2 cup powdered sugar 1 Tbsp butter, 1/2 tsp vanilla 3 Tbsp milk

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

Bread Pudding

1. In a medium saucepan, combine sugar & cornstarch; blend well. Add raspberries; stir. Cook over medium heat until mixture boils & thickens, stirring constantly. Remove from heat; cool to room temperature.
2. Line a 8-cup mold with plastic wrap. Place some raspberry sauce in the bottom & top with a layer of bagel cubes; press down gently. Repeat, alternating layers with sauce & bagel cubes. Place plastic wrap over pudding. Cover with a plate that fits tightly inside mold, then place a heavy object on top of plate to help firm up pudding. Refrigerate overnight.

Cream Cheese Glaze

1. Whisk together cream cheese, powdered sugar, butter & vanilla. Add a little milk to achieve a drizzling consistency.
2. To serve, remove plate & plastic wrap; unmold onto a serving plate removing plastic wrap liner. Drizzle cream cheese glaze over pudding.