Best 2 Raspberry White Chocolate Bread Pudding Recipes

Raspberry white chocolate bread pudding is a heavenly dessert that combines the delightful flavors of tart raspberries and rich white chocolate with the comforting texture of bread pudding. This classic dish is perfect for any occasion, whether it's a special holiday dinner or a cozy weekend treat.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE

White Chocolate Bread Pudding With Raspberry and White Chocolate image

This delicious bread pudding is served at Nordstrom's Cafe bistro and is also featured on their website. I get compliments on it each time and requests for the recipe so I thought I'd post it up here. Enjoy!

Provided by Pamelamb

Categories Dessert

Time 2h

Yield 15-20 serving(s)

Number Of Ingredients 15

Ingredients

4 cups heavy whipping cream
2 cups milk (I prefer whole!)
1 cup sugar
3 1/2 cups white chocolate chips
6 large eggs, plus
12 large egg yolks
1 teaspoon vanilla extract
1 loaf day old French baguette, 24-inch cut into 1/2-inch inch slices (artisan bread works well too!)
1/2 cup water
1/2 cup sugar
2 teaspoons orange zest
2 cups fresh raspberries (thawed) or 2 cups frozen raspberries (thawed)
1/2 cup heavy whipping cream
1 cup white chocolate chips
5 tablespoons unsalted butter (I prefer sweet cream butter!)

Steps:

Bread pudding:.
Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper.
Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
Raspberry Sauce:.
Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
White Chocolate Sauce:.
Heat heavy cream in saucepan over medium heat until hot.
Stir in white chocolate morsels until melted. Set aside to cool slightly.
Prepping the Bread Pudding:.
By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious.
Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!

Nutrition Facts : Calories 932.7, Fat 54.7, SaturatedFat 31.8, Cholesterol 345.2, Sodium 475.3, Carbohydrate 94.9, Fiber 2.8, Sugar 52.8, Protein 18.5

RASPBERRY-WHITE CHOCOLATE BREAD PUDDING

Raspberry-White Chocolate Bread Pudding image

In just one hour, you can have delectable raspberry-white chocolate bread pudding made with frozen raspberries and white vanilla baking chips.

Provided by By Inspired Taste

Categories Dessert

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

2 eggs
1 cup milk
1/2 cup whipping cream
1 teaspoon vanilla
1/2 cup sugar
1/4 teaspoon salt
1 loaf French bread, at least a day old, cut into 1-inch squares (6 to 7 cups)
2 cups Cascadian Farm® frozen organic raspberries (thawed) (from 10-oz bag)
1/2 cup white vanilla baking chips

Steps:

Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
In medium bowl, beat eggs, milk, cream, vanilla, sugar and salt with whisk until well mixed. Add bread; press into egg mixture until evenly absorbed. Stir in raspberries and baking chips. Pour into casserole.
Bake covered 30 minutes; uncover and bake 10 to 20 minutes longer or until golden brown and set.

Nutrition Facts : ServingSize 1 Serving

Tips:

Use high-quality ingredients: Fresh, ripe raspberries and good-quality white chocolate will make a big difference in the final flavor of the bread pudding.
Don't overmix the batter: Overmixing can make the bread pudding tough. Mix just until the ingredients are combined.
Bake the bread pudding in a water bath: This will help to prevent the bread pudding from drying out.
Let the bread pudding cool slightly before serving: This will allow the flavors to meld and the bread pudding to set.

Conclusion:

Raspberry white chocolate bread pudding is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up leftover bread, and it is also a great make-ahead dessert. Whether you are serving it for a special occasion or just for a weeknight treat, raspberry white chocolate bread pudding is sure to be a hit.