Bread Pudding With Raspberries

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 9 butterflake rolls
• 1 (14 ounce) can sweetened condensed milk
• 1 (14 ounce) can evaporated milk
• 3 eggs
• 6 -8 ounces frozen raspberries
• 2 tablespoons butter (grated or cut into small chunks)
• 2 tablespoons turbiano sugar

Recipe

• 1 whisk eggs until frothy. slowly add condensed and evaporated milks.
• 2 rip rolls into small pieces & place in glass dish that has been greased or squirted with cooking spray. add raspberries.
• 3 pour egg & milks mixture over the bread & berries. gently stir to saturate all of the bread. place in the fridge for 1 hour to overnight to allow bread to soak up the moisture.
• 4 when ready to bake, preheat oven to 350°f take glass dish out of fridge and mix one more time. top the dish with grated butter and sprinkle on turbiano sugar. bake for approximately 1 hour.
• 5 note: if mixture is near top of baking dish, place dish on a cookie sheet in the oven to catch any overflow.