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Blue Mesa Grill’s Raspberry Bread Pudding

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Serves 10–12

Ingredients
6 eggs, room temperature
3 cups heavy cream
1 oz. vanilla extract
1 tsp. ground cinnamon
¾ cup sugar
2 cups frozen raspberries, thawed
1 loaf Challah bread, diced
½ cup heavy cream
½ cup cajeta*

Directions
Lightly butter an 8-by-11-inch pan. In a large bowl, whisk together the eggs, heavy cream, sugar, vanilla, and cinnamon. Distribute bread over the butter in the greased pan. Add the raspberries and mix with the bread. Pour egg mixture over the cake, moistening evenly. Press lightly. Bake at 350° for about 30 minutes, until pudding bubbles around the edges. Heat ½ cup heavy cream in saucepan and gradually add cajeta, stirring continuously. Serve sauce over pudding.

*Cajeta is available at Fiesta Mart and most other markets that have a Mexican food section.

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