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White Chocolate Raspberry Bread Pudding Recipe

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White Chocolate Raspberry Bread Pudding with Amaretto White Chocolate Sauce Frugal Hausfrau
White Chocolate Raspberry Bread Pudding with Amaretto White Chocolate Sauce Frugal Hausfrau from frugalhausfrau.com

Description

White chocolate raspberry bread pudding is a delicious and indulgent dessert that is perfect for any occasion. This recipe combines the sweetness of white chocolate with the tartness of raspberries, creating a perfect balance of flavors. The bread pudding is soft and creamy, with a crispy top layer that adds a satisfying crunch to each bite.

Prep Time

15 minutes

Cook Time

1 hour

Ingredients

  • 10-12 slices of white bread
  • 1 cup fresh raspberries
  • 1 cup white chocolate chips
  • 4 eggs
  • 1 cup heavy cream
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • Butter for greasing

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Whisk
  • Spatula

Method

  1. Preheat oven to 350°F.
  2. Cut the bread into small cubes and set aside.
  3. In a mixing bowl, whisk together the eggs, heavy cream, sugar, vanilla extract, and salt.
  4. Add the bread cubes to the bowl and mix well, ensuring that all the bread is coated with the egg mixture.
  5. Allow the mixture to sit for 10 minutes, to allow the bread to soak up the egg mixture.
  6. Gently fold in the white chocolate chips and raspberries into the bread mixture.
  7. Grease the baking dish with butter and pour the bread mixture into it.
  8. Place the baking dish in the preheated oven and bake for 50-60 minutes, or until the top is golden brown and crispy.
  9. Remove the bread pudding from the oven and let it cool for 10 minutes before serving.
  10. Serve the bread pudding with a dollop of whipped cream or a sprinkle of powdered sugar, if desired.

Notes

  • This recipe can be easily customized to your liking. You can add different fruits or nuts to the bread pudding, or even swap out the white chocolate for dark chocolate.
  • You can also use stale bread for this recipe, as it will soak up the egg mixture better than fresh bread.
  • Leftover bread pudding can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Info

  • Serving size: 1/10 of recipe
  • Calories: 400
  • Total fat: 21g
  • Saturated fat: 12g
  • Cholesterol: 136mg
  • Sodium: 282mg
  • Total carbohydrates: 46g
  • Dietary fiber: 2g
  • Total sugars: 27g
  • Protein: 8g

Recipes FAQ

What type of bread is best for bread pudding?

Stale bread is best for bread pudding, as it will soak up the egg mixture better than fresh bread. However, you can use any type of bread you like, such as white, whole wheat, or even croissants.

Can I make this recipe ahead of time?

Yes, you can prepare the bread pudding mixture ahead of time and store it in the fridge for up to 24 hours before baking. This is a great option if you want to save time on the day you plan to serve the dessert.

Recipe Tips

  • Be sure to grease the baking dish well with butter to prevent the bread pudding from sticking.
  • Allow the bread to soak up the egg mixture for at least 10 minutes before baking, to ensure it is soft and creamy.
  • Be careful not to overmix the bread pudding mixture, as this can result in a tough and chewy texture.
  • If the top of the bread pudding is browning too quickly, cover it with foil for the last 10-15 minutes of baking.

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