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Raspberry Bread Pudding

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This spectacular Raspberry Bread Pudding is a Copy Cat of Kneader’s Raspberry Bread Pudding with Vanilla Cream Sauce. Traditional hearty Country French Bread is soaked in a rich creamy egg vanilla batter, layered with fresh raspberries, topped off with more delicious vanilla cream soaked bread… and baked to a golden crisp. The finishing touch is a healthy drizzle of a decadent delicious warm vanilla cream sauce.

Square Piece of Raspberry Bread Pudding with Creamy Vanilla Cream Sauce poured over the top and fresh raspberry garnish on a white plate.

This dessert is why the word “Yum” was invented!

Last year I was having lunch with my daughter at one of our favorite local bakeries…”Kneaders”. They have the most amazing sandwiches and baked goods.

Their front door is the gateway to “Carb Heaven”! (I seriously hear angels singing every time I enter!) Any who…I decided to try a new dessert from their repertoire.  

I strayed outside my chocolate comfort zone and ordered a piece of their Raspberry Bread Pudding with Warm Vanilla Cream Sauce. A small disclaimer here…I’m not generally a huge bread pudding fan. (My dearly departed English relatives all just gave one collective sigh of disgust!)

However…in an attempt to redeem myself… I went with the Bread Pudding. OH. MY. WORD! Friends! There are desserts and there are DESSERTS!

From the first fantastic bite, until I was licking the last drop of cream sauce off my finger (Yes! I ran my finger around the dish collecting every last tiny morsel! I have no shame at all…and I’m proud of it!) I was in dessert ecstasy.

I had to make this Raspberry Bread Pudding at home. A dessert this good needs to be available to all! This is identical to Kneaders! Maybe even better? (Sorry Kneaders)

Okay, so this isn’t a low-fat, low-calorie friendly dessert. (Who wants to be friends with them anyway?)  If you’re looking for that…this isn’t it! This is a truly decadent dessert, and I’m not making any apologies for it. Not when it’s this good!

How To Make Raspberry Bread Pudding with Vanilla Cream Sauce

Start with the raspberry filling. We want the raspberries to have time to release all their juices and the sugar to dissolve.

In a medium bowl place fresh raspberries, sugar, and apple juice.

Bowl filled with fresh raspberries, apple juice, and sugar

Gently fold the mixture together, being careful not to smash the raspberries. Now set them aside and let them “macerate”. That’s a cooking term for allowing fruit to sit in liquid.

Fresh Raspberries, sugar, and apple juice all mixed together

Bread and Vanilla Cream Mixture

Cut bread into 1 to 1 1/2 inch cubes.

In a large mixing bowl combine cream, sugar, egg, and vanilla. Mix until smooth and creamy.

Lage bowl filled with cream, sugar, vanilla, and egg to create batter for bread pudding

Add prepared bread squares. Allow to soak for 30 minutes gently turning every five minutes. Make sure you turn from the bottom and fold over the top. You want the bread cubes to absorb as much of the cream batter as possible.

bread cubes added to pudding mixture.

Assembling the Bread Pudding

Preheat your oven to 375°. Prepare a 9 x 13 baking dish by spraying with non-stick cooking spray.

Add 3/4 of the bread mixture to the bottom of the dish.

9 x 13 glass baking dish, prepped with baking spray and 3/4 of the bread mixture spread in the bottom of the pan.

Add Raspberry mixture on top of the bread mixture. Note… You should be drooling by now! Isn’t that beautiful.

Raspberry mixture placed on top of the cream soaked bread cubes.

Add remaining soaked bread cubes. Gently push them down to compact the ingredients slightly.

Baking dish with soaked bread cubes and raspberry filling. Topped with remaining bread cubes.

Baking Bread Pudding to Perfection

Place in the center of your oven rack. Set the timer for 40 minutes. Start warming up those taste buds! Cause they’re in for the taste treat of a lifetime!!!

When the Bread Pudding is done…it will have spectacular golden crusty peaks with bubbling raspberry filling peeking out from under that golden top! (Isn’t that beautiful and completely calorie worthy!) 

Baked Raspberry Bread Pudding with golden crusty peaks and bubbling raspberry filling

How to Make Vanilla Cream Sauce

Next you’ll want to make the swooney (I’m not sure if that‘s a word…but who cares! Ya get what I’m saying right?) Vanilla Cream Sauce! This cream sauce takes a fantastic dessert and elevates it too magnificent!

In a medium size sauce pan melt 1 1/3 cups butter. Add 5 Tablespoons of flour and whisk into melted butter. Stir 10 minutes until it has a nutty aroma. Do NOT brown the mixture. It should still be light in color.

Sauce pan with melted butter and flour to create Vanilla Cream Sauce for Bread Pudding.

Add salt, a million gallons of cream (I’m kidding!)… add 3 cups…just shy of a million gallons. Lol Now it’s time to add the sugar. Continue stirring over low heat until mixture thickens slightly.

Pan with Cream Added to Melted Butter and Flour mixture

Remove from heat. Add in vanilla. Stir until smooth and creamy.

Photo of finished Vanilla Cream Sauce with Vanilla added in.

Cut your Raspberry Bread Pudding into squares.  Serve the warm Vanilla Cream Sauce drizzled over that spectacular warm Raspberry Bread Pudding.

A square of Raspberry Bread Pudding Drizzled with Warm Vanilla Cream Sauce.

A Few Helpful Tips About This Dessert

  • If you want perfect squares chill this dessert for several hours before cutting and serving. Then heat up each serving of the bread pudding in the microwave for 20–25 seconds. Drizzle with warm Vanilla Sauce.
  • Vanilla Sauce can be made ahead of time, stored in the refrigerator, and reheated. If too thick add a little extra cream to thin to the consistency desired.
  • You can use frozen Raspberries in this recipe.
  • This recipe can be cut in half and made in an 8 x 8 glass baking dish. Reduce all ingredients by half EXCEPT for the egg. Still add one egg. (I don’t know about you, but the last time I tried to cut a raw egg in half it was disaster! I don’t recommend it! Lol)
  • Use the best possible quality ingredients. This dessert is simple and easy to make, but a little pricey. It’s worth every penny. I promise!
Piece of Raspberry Bread Pudding with Vanilla Cream Sauce Poured over the top and fresh raspberries as a garnish on a white plate

All you need now is a fork….and a bib! (You’re gonna drool! Just embrace it!) 

Nesting Friends…this dessert was taste tested by a group of my friends. I can promise you…every single one of them was raving about this Raspberry Bread Pudding

It’s the perfect combination of flavors and textures. Throw in the mandatory… (Yes! It’s Mandatory!)… Vanilla Cream Sauce…let’s just say…food love was in full swing!

Raspberry Bread Pudding with Vanilla Cream Sauce is the perfect Easter dessert for your Holiday dinner table. Actually it’s perfect any time and for any occasion! It’s truly spectacular. I sincerely cannot recommend this dessert enough.

Here are some of my other favorite Holiday Dessert Recipes

Thanks for joining me today! Please sign up for my be-weekly Newsletter that comes out every other Friday. I’d love to share with you what’s happening at my Nest!

Happy Nesting My Friends!

Norine's Nest Signature
Yield: 12 servings

Raspberry Bread Pudding

Raspberry Bread Pudding

A delicious mouth-watering Spring Bread Pudding with a filling of fresh Raspberries and topped with an amazing warm Vanilla Cream Sauce. Each bite is better than the one before! It's a truly Heavenly Dessert and So Easy to Make.

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • 1 1/2 loaves aged or day old, White French Country Bread (or any heavy type bread)
  • 1 quart heavy cream
  • 3 Cups Sugar
  • 1 egg
  • 1 tsp. vanilla
  • 5 Cups Raspberries, fresh or frozen (Mine are fresh)
  • 1 Cup Sugar
  • 1/2 Cup apple Juice

Vanilla Cream Sauce

  • 1 1/3 Cup Butter
  • 5 Tablespoons Flour
  • 3 Cups Heavy Cream
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla
  • 2/3 Cups Sugar


Raspberry Bread Pudding

  1. Preheat Oven to 375°. Prepare a 9 x 13 glass baking dish by spraying with non-stick cook spray.
  2. In a large bowl mix the cream, sugar, egg, and vanilla until smooth and creamy.
  3. Cut bread into 1 - 1 1/2 inch cubes and add to cream mixture, coating the bread well. Let stand 30 minutes. Stir bread mixture every 5 minutes to allow cream to absorb.
  4. In a separate bowl mix the raspberries, sugar, and apple juice. Stir until sugar is dissolved. Set aside.
  5. Layer a 9 x 13 inch baking pan 3/4 full with bread mix. Pour Fruit filling over the bread mixture, spreading evenly.
  6. Top with remaining bread. Bake 40 minutes at 375°.
  7. Serve warm topped with vanilla cream sauce (see directions below)

Warm Vanilla Cream Sauce

  1. Melt butter in medium saucepan over medium heat. Add flour. Stir with a whisk. Stir 10 minutes until it has a "nutty" aroma. Do not allow to brown.
  2. Add salt, cream, and sugar until mix is thick. Remove from heat and stir in vanilla. Serve warm over the pudding.
  3. *See Additional Tips below


If you want this dessert to cut into nice squares, chill it before hand and then cut it into squares. Then microwave each piece for 20-25 seconds and top it off with the warm vanilla cream sauce.

Nutrition Information:



Serving Size:

One square

Amount Per Serving: Calories: 1013Total Fat: 71gSaturated Fat: 45gTrans Fat: 3gUnsaturated Fat: 21gCholesterol: 227mgSodium: 307mgCarbohydrates: 93gFiber: 4gSugar: 85gProtein: 6g

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Friday 28th of January 2022

When you say heavy cream is that whipping cream

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Sunday 30th of January 2022

Hi Hazel! Sorry I've been down with a cold. Yes! That's exactly what I mean. I'll go make that correction now. Have a great Sunday! Norine


Sunday 23rd of May 2021

Any idea how many cups of bread it is? I made this abs while insanely delicious it was a big watery mess. The low amount of eggs and massive amount of fruit I think was to blame but possibly I didn’t have enough bread? Though it filled my pan. Thoughts? So so good but I want it to look like your photo! Hahaha

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Monday 24th of May 2021

Hi Jessica! Did you use a good chewy artisan country French bread? Artisan breads tend to be more dense and absorb more liquid than the airy French breads typically found at the market? As far as cups go, I'd say it's about 8 cups of cubed bread. Hope that helps a little. You can always adjust the amount of liquids too if necessary. However, when I use a really good dense artisan bread it absorbs almost all the liquid in this recipe. Thanks for stopping by. Hope I helped. Come back soon. Norine

Mike Mayer

Sunday 14th of February 2021

Made this for my wife and me for Valentine's Day. WOW, that's good eats!

Turns out you were right about cutting the egg in half. I tried and now my bandsaw is a total mess. (Just kidding.)

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Monday 22nd of February 2021

Hi Mike! I'm laughing! Thanks for sharing with me and can I just say...I'm completely impressed you made this for your sweetheart for Valentines! WOW! Every lady should be so lucky! Sorry about the bandsaw! ;) lol Thanks again...come back soon! Norine


Monday 14th of May 2018

love raspberries and all kinds of bread pudding have berries in the freezer will be making this

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Monday 14th of May 2018

Hi Lil! I think you absolutely love this recipe. I shared it with my neighbor friends who were all swooning over it. It's truly one my favorite desserts. Let me know how you like it.

Thanks for stopping by...have a Great week. ~Norine

Meal Plan Monday #106 - Southern Bite

Thursday 10th of May 2018

[…] Raspberry Bread Pudding from Norine’s Nest […]

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