Raspberry Bread Pudding

Raspberry Bread Pudding mixes a caramel-ly custard with sweet raspberries, all soaked into soft, buttery brioche. Topped with whipped cream and a drizzle of vanilla sauce, it’s the absolute best dessert!

• 13 slices brioche bread cut into quarters
• 5 tablespoons unsalted butter, melted & cooled

• 1 large egg yolk (discard or save the whites)
• 1 tablespoon vanilla extract (or 2 tsp vanilla bean paste)
• ¼ teaspoon fine sea salt
• 1 teaspoon cinnamon, optional
• 2 cups heavy cream
• 1 cup dark brown sugar packed (or use light)
• ½ cup white sugar

• 2½ cups frozen raspberries (no need to thaw)
• ½ cup white sugar
• ¼ cup apple juice

• Vanilla sauce (½ cup butter, 1 cup brown sugar, ½ cup heavy cream, ⅛ tsp salt, 1 tsp vanilla)
• Whipped Cream (1 cup heavy cream, 2-4 tbsp powdered sugar, 1 tsp vanilla, tiny pinch of salt)