Limonata-Raspberry Bread Pudding
Full of heart-warming, spongy tart-sweetness, this updated favorite makes a fantastic dessert as well as part of a healthy breakfast.
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Cooking tools:
- Microplane
- Paring knife
- Bread knife
- Cutting board
- Baking dish
- Oven
- Stove
- Saucepan
- Mixing bowl
- Measuring cup
- Spoon
- Aluminum foil
- Toothpick
Ingredients
- 3 cups milk
- ¼ cup milk (used for warming vanilla bean)
- 1 lb stale whole wheat bread (cut into cubes)
- ¼ cup lemon juice
- zest of 2 lemons
- 3 whole eggs
- 4 egg whites
- 1 vanilla bean, split and scraped ((or 1 tsp vanilla extract))
- 1 cup sugar
- 1 pint raspberries (fresh or frozen)
- olive oil cooking spray
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