Raspberry Bread Pudding recipe

8 slices day-old French bread, crusts removed, cubed
1 tablespoon butter, melted
1 cup fresh raspberries, cleaned
1 cup light cream or half-and-half
2 large eggs, slightly beaten
1 teaspoon vanilla extract
1/2 cup granulated sugar
Sweetened whipped cream

Heat oven to 350 degrees F.

Toss bread with melted butter until coated. Place into a 1-quart buttered baking dish. Sprinkle evenly with raspberries.

In a bowl, whisk light cream or half-and-half, eggs, vanilla extract and sugar until blended. Pour over raspberries. Cover and place baking dish in a pan of hot water reaching halfway up sides of pan. Bake 45 minutes or until set.

Remove dish from water bath. Serve topped with whipped cream as desired.

Serves 4. Garnish with additional fresh raspberries when serving, if desired.