Raspberry and White Chocolate Bread Pudding

Nothing pairs better with raspberries than white chocolate and this pudding with humble beginnings is no exception. If you’ve got day old bread and raspberry jam in the fridge, then this recipe is for you. Simple and easy to make with spectacular results. A pudding which is lovely to serve summer or winter and any season in between. Sweet as.

What you need to make Raspberry and White Chocolate Bread Pudding

• Day Old White Bread – Few days old is okay as long as the bread is not too hard. If you use a gluten free bread, then you’ve got yourself a gluten free dessert.
• Fridge and Pantry Staples- Butter, Raspberry Jam, Eggs,Milk,Cream,Vanilla,White Chocolate Bar, Brown sugar for sprinkling on top.
• Raspberries – Nice to have and provides pops of tartness, optional. Strawberries or Blueberries works as well. I’ve even made these with sugar roasted rhubarb and it’s sensational.

Easy does it..

If you can make a sandwich, you can certainly make this Raspberry and White Chocolate Bread Pudding. Easy as.

• Spread five slices of bread with butter and spread raspberry jam on the other five
• Make five sandwiches using one butter and one raspberry spread bread. Then cut each into 8 triangles or squares.
• Arrange bread pieces in a greased baking dish (26 x 16 cm or similar volume).
• Make the custard mix by whisking the eggs, sugar, vanilla, cream and milk together in a jug.
• Pour half of the custard mix all over the bread pieces. Cover the baking dish with plastic wrap tightly to make sure the bread is saturated with the custard mix.Set aside for 10 Minutes.
• Remove cover, and pour the rest of the custard mix evenly concentrating on the drier pieces in the edges.
  
• Scatter the white chocolate and raspberries (if using) on top. Sprinkle with brown sugar.
• Bake in a preheated oven for about 25 minutes or until puffed and golden.

Raspberry and White Chocolate Bread Pudding

Recipe by Lola Adele

0.0 from 0 votes

Course: Desserts/Sweets, VegetarianCuisine: GlobalDifficulty: Easy

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Delicious Raspberry and White Chocolate Pudding

Ingredients

• Raspberry Jam

• 10 slices of White Bread

• Butter

• 100g white chocolate,roughly chopped

• 1 tablespoon brown or demerara sugar

• Raspberries,optional

• Custard Mix
  

• 5 eggs,beaten

• 1 cup caster sugar

• 1 teaspoon vanilla

• 1 cup cream

• 1 cup milk

• White Chocolate Caramel Sauce

• 1/2 cup thickened Cream

• 1/4 cup Brown Sugar

• 50g White Chocolate,roughly chopped

Directions

• Spread 5 slices of bread with butter and the other 5 with raspberry jam.
• Make 5 sandwiches using 1 slice with butter and 1 slice with jam for each sandwich.
• Cut each sandwich into 8 pieces and arrange in a greased 26x 16cm baking dish or similar volume.
• Pour half of the custard mix (recipe below), all over the bread pieces. Cover with plastic wrap tightly and set aside for 30 minutes.
• Preheat oven to 160°C.
  
• Remove plastic wrap from the baking dish, and pour the rest of the custard mix, concentrating on the corners and edges so every piece of bread is saturated with the custard.
• Scatter the chopped white chocolate and raspberries (if using) on top. Sprinkle with brown sugar and bake for 25 minutes or until puffed and golden.
• Slice and serve warm with ice cream or white chocolate caramel sauce.
  
• Custard Mix
• In a jug whisk eggs, caster sugar, cream, vanilla, milk until blended.
• Set aside until ready for use.
• White Chocolate Caramel Sauce
• In a sauce pan heat cream and brown sugar together in medium heat until sugar is melted and the sauce is thickened. Stir in the white chocolate and mix until smooth. Serve with the pudding.

Notes

• Serve warm with ice cream or custard for a decadent dessert