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Raspberry Bread Pudding
5 c Toasted bread cubes
2 1/2 c Scalded milk
2 Egg yolks
1 c Sugar
1 ts Almond extract
2 tb Melted butter
12 oz Fresh or frozen raspberries*
Whipped cream for garnish
10 oz Pkg. frozen raspberries
1/2 c Raspberry jam
Few drops lemon juice
1 tb Raspberry liqueur, optional OR USE blackberries, marion berries, loganberries, etc.
Place toasted bread cubes in slow cooker. In a separate bowl, mix scaled milk, eggs, egg yolks, sugar, almond extract and melted butter together. Defrost berries; drain off any excess juice and mix berries with bread cubes. Pour milk mixture on top and gently press bread into milk mixture with the back of a spoon. Do not stir mixture. Set slow cooker on low and cook for 4 to 6 hours. Serve warm with a dollop of whipped cream or drizzle with Raspberry Sauce.
RASPBERRY SAUCE: Defrost raspberries. Place raspberries, raspberry jam and lemon juice into a food processor or blender. Puree until smooth; taste and add sugar, if desired. Strain through a sieve to remove seeds.
Add raspberry liqueur, if desired. Drizzle sauce over warm Raspberry Bread Pudding.
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