Raspberry Bread Pudding
1-3/4 cups milk
1/2 cup sugar
1/8 teaspoon salt
1 (12-ounce) bag frozen fresh raspberries (not in syrup)
4 thick slices Hawaiian sweet bread, cut into 1-inch cubes (about 7 cups)
Preheat the oven to 325°F. Coat a 2-quart baking dish with nonstick cooking spray. In a large bowl, combine eggs, milk, sugar, and salt; mix well. Add raspberries and bread cubes and toss gently to mix well. Pour into the baking dish. Bake 45 minutes, or until knife inserted in center comes out clean. Serve warm or chill until ready to use.
Finishing Touch: Top with whipped cream, ice cream, or a sprinkle of confectioners’ sugar.
Recipe courtesy of Washington Red Raspberry Commission. Visit red-raspberry.org for more raspberry recipes and tips.