White Chocolate Bread Pudding with Raspberry and White Chocolate
Indulge in the ultimate comfort dessert with this White Chocolate Bread Pudding with Raspberry and White Chocolate, featuring the perfect balance of rich decadence and fruity freshness. Crafted with tender cubes of challah or brioche, this luscious pudding is soaked in a creamy vanilla custard and layered with sweet bursts of white chocolate chips and tangy fresh raspberries. Baked to golden perfection, every bite melts in your mouth with a delightful symphony of textures and flavors. Perfect for special occasions or casual gatherings, this show-stopping dessert is easy to prepare with minimal effort. Serve it warm, dusted with powdered sugar, or elevate it further by adding whipped cream or a scoop of vanilla ice cream. Rich, creamy, and irresistibly tempting, this white chocolate raspberry bread pudding will have everyone asking for seconds!
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Recipe Information
Ingredients
- 14 ounces Challah bread or brioche
- 2 cups Heavy cream
- 1 cup Whole milk
- 0.75 cup Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 1 cup White chocolate chips
- 1.5 cups Fresh raspberries
- 1 tablespoon Unsalted butter (for greasing)
- 1 tablespoon Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish with the unsalted butter to prevent sticking.
Cut the challah or brioche bread into 1-inch cubes and place them in a large mixing bowl.
In a medium saucepan, combine the heavy cream, whole milk, and granulated sugar. Heat the mixture over medium heat until it is warm and the sugar has dissolved, but don’t let it boil. Remove the saucepan from the heat.
In a small bowl, whisk the eggs and vanilla extract until well combined. Gradually add the warm cream mixture to the eggs, whisking constantly to avoid cooking the eggs. Set the custard mixture aside.
Pour half of the custard mixture over the bread cubes in the mixing bowl and gently toss to coat. Allow the bread to soak for 10 minutes, stirring occasionally to make sure all pieces are absorbing the liquid.
Transfer half of the soaked bread into the prepared baking dish, spreading it evenly. Sprinkle half of the white chocolate chips and half of the fresh raspberries over the bread layer.
Add the remaining soaked bread to the baking dish, followed by the rest of the white chocolate chips and raspberries. Pour the remaining custard mixture evenly over the top of the bread pudding.
Press down gently with a spatula to ensure the bread is fully submerged and the top is evenly covered.
Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the custard is set. To check, insert a knife or toothpick into the center—it should come out clean.
Remove the bread pudding from the oven and allow it to cool for 10 minutes. If desired, dust the top with powdered sugar before serving.
Serve warm as is, or pair with whipped cream, vanilla ice cream, or an extra drizzle of melted white chocolate.
Nutrition Facts
Calories |
666 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 19.9 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 184 mg | 61% | |
| Sodium | 307 mg | 13% | |
| Total Carbohydrate | 71.2 g | 26% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 44.8 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 125 mg | 10% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 234 mg | 5% | |
*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.
