Ingredients for White Chocolate Bread Pudding With Raspberry And White Chocolate
- Heavy Whipping Cream
- 2 cups whole milk
- 1 cup granulated sugar + 1/4 cup for topping
- 1 cup white chocolate chips
- 4 large eggs
- Egg Yolks
- 2 teaspoons vanilla extract
- French Baguette
- Water
- Orange Zest
- Fresh Raspberries
- Unsalted Butter
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How to Make White Chocolate Bread Pudding With Raspberry And White Chocolate
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Cut bread into 1-inch cubes and place in a large bowl. In a separate bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, and salt until well combined.
- Pour the wet ingredients over the bread cubes, gently stirring to ensure all the bread is moistened. Let it soak for at least 15-20 minutes, allowing the bread to absorb the liquid.
- Gently fold in the white chocolate chips and raspberries.
- Pour the bread pudding mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of sugar over the top.
- Bake for 50-60 minutes, or until the pudding is set and golden brown, and a knife inserted into the center comes out clean.
- Let the bread pudding cool slightly before serving. Dust with powdered sugar (optional) and enjoy!
- Serve warm with a scoop of vanilla ice cream or whipped cream for an extra indulgence.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
211g
Fat
158g
Carbs
31g