Raspberry Bread Pudding
![](https://www.rhodesbread.com/images/recipes/RaspberryBreadPuddingLarge.jpg)
This Raspberry Bread Pudding recipe is easy to make and super delicious! Watch this video and get inspired!
Rose Turnbow
Newsletter Contributor since 2014
Email the chef! rose@dvo.com
Prepare the mushrooms for the Mushroom Soup on Day 4. You will need 2 pounds for the soup. Don’t get mushrooms wet, rather using a soft brush or paper towel, dust off the dirt. Store them in the fridge until ready to use.
Dice 3 red bell peppers to use in this week’s recipes: ½ of a pepper for today in Roasted Vegetables, 1 medium for Day 2 Rainbows and Butterflies Salad, 1 ½ medium peppers for the Ragout (Creamy Polenta) on Day 3.
Instead of using Panko breadcrumbs for the burgers, I typically make my own. I keep odd pieces of bread and the heels in a ziplock bag in the freezer. When I need breadcrumbs, just take the frozen bread out and break it into a food processer. Process until fine. To make Italian bread crumbs, just add Italian seasoning. Make 1/3 cup for the burgers and ¼ cup to use on the green beans on Day 3. If you want, spread them on a wax paper lined baking pan and leave out overnight to dry.