Raspberry and White Chocolate Bread Pudding
Raspberry and White Chocolate Bread Pudding is one of those desserts that feels like a warm hug. It’s rich, creamy, and packed with bursts of tart raspberries balanced by the sweetness of melted white chocolate.
I first made this recipe for a holiday brunch, and it’s been a family favorite ever since. It’s elegant enough to serve at gatherings but simple enough to whip up for a cozy weekend treat. The best part? It’s perfect for using up leftover bread, so nothing goes to waste. Whether served warm with whipped cream or a drizzle of custard sauce, this bread pudding is pure comfort in every bite.
Questions I Often Get Asked About This Recipe
Q: Can I use frozen raspberries instead of fresh?
A: Absolutely! Frozen raspberries work just as well. Just make sure not to thaw them before adding to the pudding to avoid excess moisture.
Q: What type of bread is best for this recipe?
A: Brioche or challah bread is ideal because of their soft texture and rich flavor. However, any sturdy bread, like French bread, will work well.
Q: Can I make this bread pudding ahead of time?
A: Yes! Assemble it the night before, cover it, and store it in the fridge. Bake it fresh the next day for the best results.
Q: Do I need to use white chocolate chips, or can I use a bar of white chocolate?
A: Both work great! Just chop the bar into chunks if you’re not using chips for even melting.
Q: Can I reheat leftovers?
A: Definitely. Reheat individual servings in the microwave for about 30 seconds, or warm the whole dish in the oven at 300°F (150°C) for 10–15 minutes.
What You Need to Make Raspberry and White Chocolate Bread Pudding
Ingredients:
- 6 cups cubed brioche or challah bread (about 1-inch pieces)
- 1 ½ cups fresh or frozen raspberries
- 1 cup white chocolate chips or chunks
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- Pinch of salt
- Powdered sugar, whipped cream, or custard sauce for serving
How to Make Raspberry and White Chocolate Bread Pudding
Step 1: Prepare the Bread and Raspberries
- Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
- Arrange the cubed bread evenly in the dish, and sprinkle the raspberries and white chocolate chips over the top.
Step 2: Make the Custard Mixture
- In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, almond extract (if using), and a pinch of salt until smooth.
Step 3: Assemble and Soak
- Slowly pour the custard mixture over the bread, ensuring every piece gets coated. Lightly press the bread down with the back of a spoon so it absorbs the liquid. Let it sit for about 10–15 minutes to soak up the flavors.
Step 4: Bake the Bread Pudding
- Bake uncovered for 40–45 minutes, or until the top is golden brown and the custard is set in the center.
- Check for doneness by inserting a knife into the middle—it should come out clean.
Step 5: Cool and Serve
- Let the bread pudding cool for 5–10 minutes before serving. Dust with powdered sugar and serve with whipped cream or a drizzle of custard sauce for extra decadence.
Tips for Perfect Bread Pudding
- Day-Old Bread Works Best: Slightly stale bread absorbs the custard better, so this is a great recipe to use up leftovers.
- Mix in More Flavor: Try adding a handful of slivered almonds or chopped pecans for crunch.
- Swap the Fruit: If raspberries aren’t your favorite, substitute them with blueberries, blackberries, or even diced peaches.
- Go All Out with Sauce: Serve with vanilla sauce, caramel drizzle, or even warm berry compote for an extra special touch.
- Make It Boozy: Add a splash of raspberry liqueur to the custard for a fun grown-up twist.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This bread pudding was an absolute showstopper at my brunch! The raspberries and white chocolate were the perfect combination.” – Amanda
⭐️⭐️⭐️⭐️⭐️ “I loved how easy this was to make. It looks so elegant, but it’s surprisingly simple. Definitely making this again!” – Julie
⭐️⭐️⭐️⭐️⭐️ “I made this for Christmas morning, and it was a hit. I added a drizzle of vanilla glaze, and everyone raved about it.” – Mark
⭐️⭐️⭐️⭐️ “I substituted blueberries for raspberries, and it turned out amazing. Such a versatile recipe!” – Rachel
⭐️⭐️⭐️⭐️⭐️ “I was nervous about baking bread pudding for the first time, but this recipe was foolproof. It was creamy, rich, and absolutely delicious.” – Erica
Printable Recipe
Raspberry and White Chocolate Bread Pudding
This Raspberry and White Chocolate Bread Pudding is a decadent dessert that’s perfect for holidays and brunches. Creamy custard, tart raspberries, and sweet white chocolate create the ultimate comfort food treat.
Ingredients
- 6 cups cubed brioche or challah bread (about 1-inch pieces)
- 1 ½ cups fresh or frozen raspberries
- 1 cup white chocolate chips or chunks
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- Pinch of salt
- Powdered sugar, whipped cream, or custard sauce for serving
Instructions
Step 1: Prepare the Bread and Raspberries
- Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- Arrange the cubed bread evenly in the dish, and sprinkle the raspberries and white chocolate chips over the top.
Step 2: Make the Custard Mixture
- In a large mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, almond extract (if using), and a pinch of salt until smooth.
Step 3: Assemble and Soak
- Slowly pour the custard mixture over the bread, ensuring every piece gets coated. Lightly press the bread down with the back of a spoon so it absorbs the liquid. Let it sit for about 10–15 minutes to soak up the flavors.
Step 4: Bake the Bread Pudding
- Bake uncovered for 40–45 minutes, or until the top is golden brown and the custard is set in the center.
- Check for doneness by inserting a knife into the middle—it should come out clean.
Step 5: Cool and Serve
- Let the bread pudding cool for 5–10 minutes before serving. Dust with powdered sugar and serve with whipped cream or a drizzle of custard sauce for extra decadence.
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If You Enjoyed This Recipe, Please Share!
I hope you fall in love with this Raspberry and White Chocolate Bread Pudding just like we did! It’s sweet, creamy, and bursting with flavor—perfect for holidays, brunches, or even a cozy dessert night at home.
If you enjoyed this recipe, please share it with your friends and family on Pinterest, Facebook, or Instagram. I’d love to see your creations, so don’t forget to tag me! Spreading the word helps others discover this delicious dessert, and your support means so much!
