Raspberry Bread Pudding

My mom loves bread pudding, especially the cranberry bread pudding I make in the fall. I decided to use that same basic recipe for a Mother's Day treat, using raspberries instead of cranberries & changing the spices. It is so good served warm with a bit of whipped cream.



Raspberry Bread Pudding
4 eggs
1 1/2 cups milk
1 cup cream
1 cup light brown sugar, packed
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 pound Italian or sturdy white bread, 1" cubes
1 1/2 cups fresh raspberries

Butter a 3-quart baking dish and set aside. In a large bowl, beat the eggs slightly with whisk. Add milk, cream, sugar, vanilla, cinnamon & nutmeg. Fold in bread and berries. Pour into baking dish - cover and refrigerate for 2 hours.

Heat oven to 350. Bake pudding uncovered until golden and puffy (start checking after one hour). Don't overbake - center will be custardy. Serve warm or at room temperature.