Chocolate Raspberry Bread Pudding with Raspberry Sauce
Indulge in the ultimate dessert decadence with this Chocolate Raspberry Bread Pudding with Raspberry Sauce—a luscious combination of rich chocolate, tart raspberries, and soft, custard-soaked bread. Made with cubes of day-old brioche or challah, this recipe blends semi-sweet chocolate chips and fresh or frozen raspberries for bursts of flavor in every bite. A velvety chocolate custard, infused with cocoa and vanilla, bakes into the bread for a perfectly moist and satisfying texture. Topped with a homemade raspberry sauce made from raspberry jam and fresh fruit, this dessert is the perfect balance of sweet and tangy. Whether served warm or at room temperature, this crowd-pleasing dessert is finished with a drizzle of raspberry sauce and optional garnishes like fresh berries or powdered sugar, making it an elegant and irresistible finale to any meal.
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Recipe Information
Ingredients
- 6 cups day-old bread (such as brioche or challah)
- 1 cup semi-sweet chocolate chips
- 1.5 cups raspberries (fresh or frozen)
- 1 cup heavy cream
- 1 cup whole milk
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.5 cup raspberry jam
- 0.25 cup water
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
Cut the day-old bread into 1-inch cubes and spread evenly in the prepared baking dish.
Sprinkle the semi-sweet chocolate chips and 1 cup of fresh or frozen raspberries over the bread cubes, ensuring even distribution.
In a medium saucepan over low heat, combine the heavy cream, whole milk, granulated sugar, and unsweetened cocoa powder. Whisk constantly until the sugar dissolves and the cocoa is fully mixed in. Remove from heat.
In a large mixing bowl, whisk together the eggs, vanilla extract, and salt. Slowly pour the warm cocoa mixture into the eggs while whisking continuously, ensuring the eggs do not scramble. This is your chocolate custard.
Pour the chocolate custard over the bread cubes in the baking dish, pressing down on the bread gently to help it absorb the custard.
Let the mixture sit for 10 minutes to allow the bread to soak up the custard.
Bake the bread pudding in the preheated oven for 40-45 minutes, or until the custard is set and the bread pudding is puffed and slightly crisp on top.
While the bread pudding bakes, prepare the raspberry sauce: In a small saucepan, combine the raspberry jam, remaining 0.5 cup of raspberries, and water over medium heat. Cook, stirring occasionally, for 5-7 minutes until the mixture becomes a smooth sauce. Strain the sauce through a fine sieve to remove any seeds, if desired.
Once the bread pudding is finished baking, let it cool for 5-10 minutes before serving.
Serve warm or at room temperature, drizzled with the raspberry sauce. Optionally, garnish with extra fresh raspberries or a dusting of powdered sugar.
Nutrition Facts
Calories |
7521 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.6 g | 339% | |
| Saturated Fat | 143.6 g | 718% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1360 mg | 453% | |
| Sodium | 8097 mg | 352% | |
| Total Carbohydrate | 1153.6 g | 419% | |
| Dietary Fiber | 91.3 g | 326% | |
| Total Sugars | 492.3 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 1256 mg | 97% | |
| Iron | 54.1 mg | 301% | |
| Potassium | 3443 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
