Best 7 Baked Raspberry Vanilla Pudding Recipes

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Indulge in a delightful culinary creation: the Raspberry Vanilla Pudding, a harmonious blend of sweet raspberries and creamy vanilla custard, baked to perfection. This classic dessert features a luscious filling nestled within a flaky, golden-brown crust. An explosion of flavors awaits you with each bite, as the tartness of raspberries complements the velvety smoothness of the vanilla pudding. Whether you prefer a traditional rendition or a modern twist, this article offers a collection of recipes to cater to your every desire. From the classic baked raspberry vanilla pudding to variations incorporating white chocolate, almond extract, or a gluten-free crust, there's a recipe here to tantalize your taste buds. Get ready to embark on a sweet journey with these delectable raspberry vanilla pudding recipes.

Let's cook with our recipes!

RASPBERRY BAKED FRENCH TOAST



Raspberry Baked French Toast image

Provided by Ina Garten

Categories     main-dish

Time 2h40m

Yield 8 to 10 servings

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature
10 extra-large eggs
2 3/4 cups half-and-half
1/3 cup plus 2 tablespoons granulated sugar
1/3 cup light brown sugar, lightly packed
1 tablespoon pure vanilla extract
1 teaspoon grated orange zest, plus extra for serving
1/2 teaspoon kosher salt
10 cups (1-inch-diced) day-old challah bread
12 ounces fresh raspberries
Confectioners' sugar, for serving
Pure maple syrup, for serving

Steps:

  • Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.
  • Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.
  • Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.

RASPBERRY VANILLA PUDDING PARFAITS



Raspberry Vanilla Pudding Parfaits image

I used to serve these simple yet impressive parfaits when we ran a motel and restaurant. Now I serve them to guests. You can substitute other seasonal fruit, like peaches or strawberries.-Ruth Andrewson, Leavenworth, Washington

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 6 servings.

Number Of Ingredients 4

2 cups cold 2% milk
1 package (3.4 ounces) instant vanilla or French vanilla pudding mix
1 cup whipped topping
1 pint fresh raspberries

Steps:

  • In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Fold in 1 cup whipped topping. Spoon a third of the pudding into six parfait glasses. , Set aside six raspberries for garnish; divide half of the remaining berries over pudding. Repeat layers. Top with remaining pudding and garnish with the reserved berries.

Nutrition Facts : Calories 158 calories, Fat 5g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 267mg sodium, Carbohydrate 25g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.

VANILLA PUDDING



Vanilla Pudding image

Of course you'll want to make this dish if you're celebrating National Vanilla Pudding Day on May 22,this year. But you'll love this creamy, soothing pudding recipe so much that you'll be happy to eat bowlfuls of it all year long.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 4

Number Of Ingredients 7

1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 large egg yolks, slightly beaten
2 tablespoons butter, softened
2 teaspoons vanilla

Steps:

  • In 2-quart saucepan, mix sugar, cornstarch and salt. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute.
  • Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in butter and vanilla.
  • Pour pudding into dessert dishes. Cover and refrigerate about 1 hour or until chilled. Store covered in refrigerator.

Nutrition Facts : Calories 220, Carbohydrate 26 g, Cholesterol 130 mg, Fat 2, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 23 g, TransFat 0 g

BAKED RASPBERRY VANILLA PUDDING



Baked Raspberry Vanilla Pudding image

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

Provided by KelBel

Categories     Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen raspberries in light syrup, thawed
4 eggs
1/2 cup milk
1/2 cup cream
1/4 cup flour
1/4 cup sugar, plus
1 tablespoon sugar
1/2 teaspoon vanilla

Steps:

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

RASPBERRY VANILLA PUDDING PIE WITH PEANUT BUTTER CRUST



Raspberry Vanilla Pudding Pie with Peanut Butter Crust image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 8 servings

Number Of Ingredients 13

2 cups crisp rice cereal
1/2 cup creamy peanut butter (see Cook's Note)
1/3 cup light corn syrup
2 cups half-and-half
1/2 vanilla bean, scraped
2 large egg yolks
1/2 cup sugar
2 tablespoons cornstarch
1/4 teaspoon fine salt
2 tablespoons unsalted butter
3 tablespoons raspberry jam
About 30 raspberries
Mint sprig, for garnish, optional

Steps:

  • For the crust: Combine the rice cereal, peanut butter and corn syrup in the bowl of a stand mixer fitted with a paddle attachment and mix together on medium-low speed until the mixture is uniform and comes together into a ball. Transfer to a 9-inch pie dish and pat into the bottom and up the sides to form an even crust. Set aside.
  • For the pudding: Bring the half-and-half and vanilla to a simmer over low heat. Whisk together the egg yolks, sugar, cornstarch and salt in a medium bowl (the mixture will be pretty dry). While whisking constantly, slowly pour or ladle the hot half-and-half into the egg mixture. Return the mixture to the saucepan, increase the heat to medium and cook, whisking, until the mixture thickens, the whisk leaves distinct trails and the mixture just starts to simmer at the edges of the pan, about 5 minutes. Remove from the heat and strain into a clean bowl. Stir in the butter.
  • Pour the pudding into the prepared crust and smooth the top. Dot the top with spoonfuls of the strawberry jam and swirl through with the tip of a toothpick. Arrange the raspberries with their points facing upward around the edge of the pie where the pudding meets the crust. Refrigerate to set for at least 1 hour or overnight. Garnish with the mint if using.

EASY BAKED VANILLA PUDDING



Easy Baked Vanilla Pudding image

this is a good pudding that i love to have once in a while it's easy and simple to make

Provided by Patsy Fowler

Categories     Puddings

Time 1h25m

Number Of Ingredients 6

12 large eggs
1 1/2 c sugar
1/2 tsp salt
5 c whole milk
1 Tbsp vanilla extract
ground nutmeg, optional

Steps:

  • 1. Preheat oven to 350. Spray 13x9 inch baking dish with cooking spray.
  • 2. In a large bowl, mix together eggs, sugar and salt. Add half of the milk and vanilla, combine well with eggs/sugar mixture, make sure sugar is dissolved.
  • 3. Stir in the rest of the milk. After fully blended, pour into prepared baking dish. Sprinkle top with ground nutmeg if desired.
  • 4. Bake in oven for 1 hour or until knife inserted in the middle comes out clean.
  • 5. Remove from the oven and allow to cool. Place in the refrigerator and chill completely. Cut into squares to serve.

RASPBERRY PUDDING



Raspberry Pudding image

Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag.

Provided by Derf2440

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

300 g frozen raspberries, thawed
1/2 cup sugar
1/2 cup butter or 1/2 cup margarine, softened
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 pinch salt
1/2 cup milk

Steps:

  • Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
  • In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
  • Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
  • Beat in eggs, 1 at a time, then vanilla.
  • In separate bowl, whisk together flour, baking powder and salt.
  • Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
  • Scrape evenly over raspberries, smoothing top,set aside.
  • In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
  • Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
  • Let cool slightly before serving.
  • Make ahead = store at room temp for up to 8 hours; reheat if desired.
  • I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.

Tips:

  • Use fresh raspberries for the best flavor. If using frozen raspberries, thaw them completely before using.
  • Make sure the pudding is cooked through before baking. The pudding should be thick and bubbly.
  • Don't overbake the pudding. The pudding should be set but still slightly jiggly in the center.
  • Let the pudding cool completely before serving. The pudding will thicken as it cools.
  • Serve the pudding with whipped cream, fresh raspberries, or a drizzle of raspberry sauce.

Conclusion:

This baked raspberry vanilla pudding is a delicious and easy dessert that is perfect for any occasion. The pudding is creamy and flavorful, with a sweet and tart raspberry filling. The vanilla adds a touch of sweetness and creaminess, and the baked crust gives the pudding a nice golden brown color. This pudding is sure to be a hit with everyone who tries it!

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