Raspberry White Chocolate Bread Pudding
Raspberry White Chocolate Bread Pudding... Tender baked bread layered with juicy raspberries and melted white chocolate, finished warm and comforting for a perfectly indulgent holiday dessert.
Raspberry White Chocolate Bread Pudding comes together with simple, comforting ingredients that shine when blended just right. Soft cubes of bread soak up a rich, creamy custard, creating a tender, almost melt-in-your-mouth base. Juicy raspberries add bright bursts of tartness that cut through the sweetness, while white chocolate melts gently throughout, bringing a smooth, velvety richness to every bite. As it bakes, the flavors meld into a warm, cozy dessert with a soft center and lightly golden top—familiar, indulgent, and deeply comforting. It’s the kind of dessert that feels nostalgic and special all at once, making it a perfect fit for holiday gatherings and cold-weather celebrations.
INGREDIENTS
· 1 lbs. day-old brioche, cut into 1-inch cubes —SGC# 201220
· 2 Cups fresh or frozen raspberries —SGC# 196162
· ¾ cup white chocolate chips —SGC# 586309
· 4 large eggs —SGC# 192989
· ½ cup granulated sugar —SGC# 051755
· 2 tsp pure vanilla extract —SGC# 394151
· ¼ tsp Kosher salt —SGC# 052100
· Optional: ½ tsp lemon zest —SGC# 192674
· 2 cups Heavy Cream —SGC# 195486
DIRECTIONS
1. Preheat oven to 350°F (175°C). Lightly butter a 2-quart baking dish.
2. Place the cubed bread in a large mixing bowl.
3. Add raspberries and white chocolate, gently tossing to distribute evenly.
4. In another bowl, whisk together eggs, heavy cream, sugar, vanilla, and salt
5. Pour the custard over the bread mixture and gently fold until the bread is well coated.
6. Let sit for 10–15 minutes so the bread absorbs the custard.
7. Pour the mixture into your prepared dish.
8. Lightly press down to ensure even soaking.
9. Bake uncovered for 40–45 minutes, until golden on top and the custard is set (a knife inserted in the center should come out mostly clean).