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    You are in: Home / Baking / Baked Raspberry Vanilla Pudding Recipe
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    Baked Raspberry Vanilla Pudding

    Baked Raspberry Vanilla Pudding. Photo by Halcyon Eve

    1/4 Photos of Baked Raspberry Vanilla Pudding

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    KelBel's Note:

    From Creative Everyday Cooking. This uses frozen raspberries in syrup. If using fresh raspberries, just sprinkle with a little sugar before putting in dish.

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    Units: US | Metric


    1. 1
      Preheat oven to 375 degrees, lightly butter 9 inch pie plate or 1 qt shallow baking dish.
    2. 2
      Spread raspberries and their syrup evenly over bottom of the dish.
    3. 3
      Blend eggs, milk, cream, flour, 1/4 cup sugar, and vanilla together.
    4. 4
      Pour over fruit; sprinkle remaining 1 T sugar over top.
    5. 5
      Bake 20-25 minutes until set and golden around the edges.

    Ratings & Reviews:

    • on February 23, 2009


      I was really hoping to give this recipe a great review because I love the combination of raspberries and vanilla pudding. However, I found this recipe too "eggy". I also think a 9-inch pie plate results in a thin layer of pudding...I had to scrape it out rather than scoop it into serving dishes. This recipe might be better baked in a pie crust. I will continue to tweak it, maybe reduce eggs and use cornstarch in place of the flour.

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    • on March 07, 2010


      I doubled this recipe and made two puddings last night to take to a potluck at church this morning. Unfortunately I will only be taking one of them with me. My DH and 2 older daughters all voted last night that we really should try one to make sure they turned out okay to take as it was a new recipe. That was their cover-up to "Wow! they smell so good." and "We might not get to try Mom's dessert". I love the fact that the custard isn't very sweet so the raspberry taste really shines through. The only issue I had is the custard tended to weep a little around the raspberries, so next time I will try omitting some of the raspberry syrup to see if that resolves the issue. Thanks for sharing your recipe KelBel.

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    • on May 23, 2009


      A delicious, simple baked custard recipe. I used frozen mixed berries (strawberries, raspberries, blueberries, and blackberries) and sprinkled them with a little sugar as they were unsweetened. I used raw whole Jersey milk and very rich cream for the milk and cream, and double strength vanilla. I was able to whip it up and bake it while preparing dinner, then I let it cool while we ate. After dinner, I spooned it up and topped with whipped cream. It was lovely! I did go a little heavy on the berries--I used most of a 6 oz bag instead of only 10 ozs--but I loved the fruitiness of the final product. DH enjoyed it very well, too. DS didn't care so much for his, but he's not a berry fan (yet!). Thank you so much for sharing this recipe, KelBel!

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    Read All Reviews (10)


    Nutritional Facts for Baked Raspberry Vanilla Pudding

    Serving Size: 1 (137 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 229.2
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 5.3 g
    Cholesterol 165.9 mg
    Sodium 64.0 mg
    Total Carbohydrate 28.6 g
    Dietary Fiber 2.2 g
    Sugars 21.0 g
    Protein 6.1 g

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