Bread Pudding With Raspberries

• 9 butterflake rolls
• 1 (14 ounce) can sweetened condensed milk
• 1 (14 ounce) can evaporated milk
• 3 eggs
• 6 -8 ounces frozen raspberries
• 2 tablespoons butter (grated or cut into small chunks)
• 2 tablespoons turbiano sugar

1. Whisk eggs until frothy.
2. Slowly add condensed and evaporated milks.
3. Rip rolls into small pieces & place in glass dish that has been greased or squirted with cooking spray.
4. Add raspberries.
5. Pour egg & milks mixture over the bread & berries.
6. Gently stir to saturate all of the bread.
7. Place in the fridge for 1 hour to overnight to allow bread to soak up the moisture.
8. When ready to bake, preheat oven to 350F Take glass dish out of fridge and mix one more time.
9. Top the dish with grated butter and sprinkle on turbiano sugar.
10. Bake for approximately 1 hour.
11. Note: If mixture is near top of baking dish, place dish on a cookie sheet in the oven to catch any overflow.

butterflake rolls, condensed milk, milk, eggs, frozen raspberries, butter, turbiano sugar

Taken from www.food.com/recipe/bread-pudding-with-raspberries-413082 (may not work)