Raspberry Bread Pudding
 
3 large eggs
1/2 c plus 1-1/2 ts sugar
2 c milk
4 c (3/4" cubes) day-old
French bread, crusts removed
3/4 c fresh raspberries
1 tb butter cut into small pieces

Preheat oven to 400�. Beat the eggs until foamy. Beat in the 1/2 c sugar. Add the milk and beat until mixed. Arrange the bread cubes in a buttered 1 1/2 qt souffl� or baking dish. Pour the egg mixture over the bread cubes. Place generous spoonfuls of berries in 6 or 7 places in the pudding. Push the bread down until it is moistened. Dot with butter and sprinkle with the remaining 1-1/2 ts sugar. Bake for 45 to 50 minutes, or until a knife inserted near the center comes out clean. Serve warm or at room temperature.

Caramel Sauce
1 c dark brown sugar
2 1/2 tb cornstarch
2 1/3 tb butter
juice of 1 lemon
1 1/2 c boiling water

In a saucepan, mix together brown sugar and cornstarch. Add butter, lemon juice and water. Cook until thickened, stirring occasionally. Drizzle over pudding. Makes about 1 3/4 cups.

AUTHOR: FootsieBear