Almond orange bread pudding with raspberries

By Mary Berg
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  • 14 thick slices braided egg bread, preferably day-old, cut into 2.5 centimeter cubes
  • 7 eggs
  • 1 3/4 cup milk, preferably 2% or whole
  • 1 orange, zested
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon kosher salt
  • 170 grams fresh raspberries
  • 1/4 cup sliced almonds
  • 2 tablespoons tubinado sugar
  • Powdered sugar, for serving


  1. Preheat your oven to 375F and lightly grease a 9- by 13-inch deep baking dish with butter or non-stick cooking spray.
  2. Lay out your cubed bread to allow it to stale up a little while you prepare the custard mixture.
  3. In a large mixing bowl, whisk up the eggs and slowly add in the milk.  Whisk in the orange zest, vanilla extract, almond extract, brown sugar, cinnamon, and nutmeg and set aside.
  4. Scatter the bread cubes into the prepared baking dish and toss in the raspberries, making sure that they are evenly distributed throughout the bread. Pour the custard mixture over the bread and raspberries and allow the bread to soak up the custard for 15 minutes.
  5. When ready to bake, scatter the top of the dish with the almonds followed by the two tablespoons of turbinado sugar and bake in the preheated oven for 40 to 50 minutes or until golden brown and set in the middle, covering with foil if it begins to become too brown before setting.
  6. To serve, allow the pudding to rest for about ten minutes then dish up and dust with icing sugar.


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