Well, its not a cookie recipe (as my logo states) but they won’t all be. We had Riley’s 2nd birthday party this past weekend and I was left with a bag of dinner rolls so I came up with this recipe to use them and some raspberries that were just on the verge of going in the composter. I love bread pudding and this dessert was tasty warm out of the oven (perhaps with vanilla ice cream) and cold from the fridge. My foodie friend commented about the raspberry seeds but they didn’t bother me. As Riley says, “try it, you’ll like it”. She really does say this.six 6 oz. custard cups, greased or buttered
1 c. milk (i used skim but any works)
1 c. heavy cream
2 eggs
1/3 c. brown sugar
1 tsp. vanilla
zest of 1 lime
pinch of salt
1 loaf bread (i used 8 dinner rolls cause that’s what i had, challah works great or any white bread, preferably stale)
pint of raspberries
Preheat oven to 325. Whisk together milk thru salt. Slice up bread 1″ thick and in quarters and press a layer into greased cups. Add 8-10 raspberries. Cover with another layer of bread slices. Divide milk mixture among cups and press so that the bread is soaking up the milky goodness. Let sit for 10 minutes. Sprinkle with brown sugar, place on cookie sheet (for spillage) and bake for 30 -35 minutes till set. They’ll be puffed up big but will sink down a bit. Let cool and dig in. Serve with ice cream or I like to pour a little heavy cream right on top. Yum!
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