BC Raspberry and White Chocolate Bread Pudding

BC Raspberry And White Chocolate Bread Pudding

Ingredients

  • Eggs – 3, large
  • Butter – 1/3 cup, melted
  • Sugar – 3/4 cup
  • Vanilla – 1 tsp.
  • Cinnamon – 1/2 tsp.
  • Salt – 1/4 tsp.
  • Milk – 2-1/2 cups, divided
  • White Bread, day old – 8 cups, cubed
  • White Chocolate – 3/4 cup, chopped or chips
  • BC Raspberries – 1 cup, fresh or frozen
  • Brown Sugar – 3 tbsps.
  • Whipping Cream – 1 cup
  • Icing Sugar – 1 tbsps.
  • BC Raspberries – Fresh, whole for garnish

Instructions

  1. In a large bowl, beat eggs, butter, sugar, vanilla, cinnamon and salt.
  2. Mix in 2 cups of milk. Add bread cubes and mix well; make sure all milk is absorbed.
  3. Spread 1/3 of the bread mixture evenly into a greased 8 x 8 baking dish; press down firmly.
  4. Sprinkle half the chocolate and half the raspberries over the bread mixture. Top with another 1/3 of the bread mixture; spread evenly and press down firmly.
  5. Sprinkle with remaining chocolate and raspberries. Spread remaining bread mixture on top and press down firmly. Pour remaining 1/2 cup of milk over top. Sprinkle with brown sugar.
  6. Bake at 350 degrees F for 45 minutes or until pudding is set and top is golden.
  7. In a small bowl, whip cream until slightly thickened, add icing sugar; beat until soft peaks form.
  8. Serve warm or at room temperature with whipped cream; garnish with whole berries.

For more delicious recipes, visit BC Raspberry Industry Development Council

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