This is a perfect recipe to use as a base and to change up as different fruits and flavors come into season. In the Spring, it’s Lemon/cardamom/blueberry, in the Summer raspberry/cream cheese, Fall brings pumpkin, and Winter incorporates hot chocolate.
Yield – 4
- 1 tablespoon unsalted butter or cooking spray
- 6 slices Italian bread, sliced into 1/2 inch cubes
- 4 eggs
- 1 1/4 cups milk
- 1 teaspoon vanilla
- 1/4 cup pure maple syrup
- 1 1/2 cups raspberries
- 4 ounces cream cheese, cut into 1/2 inch cubes
- Powdered sugar for dusting
- Preheat oven to 350 degrees F
- Grease four 8 ounce ramekins with butter or cooking spray and place on baking sheet
- Whisk eggs, milk, vanilla and maple syrup until well combined
- Stir in cubed bread until soaked with egg mixture
- Fill each ramekin halfway with bread/egg mixture
- Add a layer of raspberries and cream cheese, dividing evenly between each dish
- Cover with remaining bread
- Bake for 30 minutes or until golden brown
- Dust with powdered sugar
It’s pretty impossible to mess it up once you have the base down. This can also be made in a 9×13 baking dish and can even be prepped the night before making it perfect for a holiday breakfast. When it’s prepped the night before, it ends up being very similar to a bread pudding!
