Raspberry Bread Pudding


  • 3 cups of milk
  • 2 tsp of vanilla
  • 1 small bread cut in cubes
  • 1 cup of FraiseBec raspberries
  • 2 whipped eggs
  • 3/4 cup of brown sugar
  • 2 tbsp of butter


Butter an 8-inch square pan and preheat oven at 350F
Heat milk with vanilla in a saucepan (without bringing to a boil)
Put bread cubes in the pan and sprinkle with raspberries
Pour milk over the bread alternately with eggs
Sprinkle brown sugar all over
Cut butter in small dices and put them on the bread
Cook for 35 minutes or until bread is golden