Raspberry Cajeta Pudding
We asked and you answered. One of our complimentary Chilehead upgrades that everybody loved!
Join our Chilehead Club and begin receiving these free offers!
- 1 sponge cake (about 9”x12” or equivalent size), cut in 2” cubes
- 2 cups raspberries, frozen, thawed
- 3 cups heavy cream
- 6 eggs, room temperature
- ¾ cup sugar
- 1 oz. vanilla extract
- 1 teaspoon ground cinnamon
- ½ cup heavy cream
- ½ cup cajeta*
- Lightly butter an 8 x 11 inch pan.
In a large bowl, whisk together the eggs, heavy cream, sugar, vanilla and cinnamon.
Distribute sponge cake over the butter in the greased pan. Add the raspberries and mix with the cake.
Pour egg mixture over the cake, moistening evenly. Press lightly.
Bake at 350° for about 30 minutes, until pudding is bubbling around the edges.
Heat cream in saucepan and gradually add cajeta, stirring continuously. Serve sauce over pudding.
It’s also great served with vanilla ice cream.
*Cajeta is available at Fiesta and most other markets that have a Mexican section.