Key Ingredients for Raspberry White Chocolate Bread Pudding
- 1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (brioche, challah, or a dense white bread work best)
- 1 ½ cups half-and-half or heavy cream
- 1 cup milk (whole milk recommended for richness)
- 4 large eggs, lightly beaten
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup white chocolate chips
- 1 cup fresh or frozen raspberries
How to Make Raspberry White Chocolate Bread Pudding
This Raspberry White Chocolate Bread Pudding is incredibly easy to assemble, promising a ridiculously delicious and satisfying dessert. Its simplicity belies the depth of flavor, with a wonderfully creamy custard bathing tender bread chunks, punctuated by sweet white chocolate and tangy raspberries. Preparation is a breeze, taking approximately 15 minutes, with an additional baking time of 45-55 minutes.
Step-by-Step Instructions
- Prepare the Bread: Spread the cubed bread evenly on a baking sheet. If your bread is very fresh, you can toast it lightly in a 300°F (150°C) oven for about 10-15 minutes until slightly dried out but not browned. This helps the bread absorb the custard without becoming mushy. Once cooled, transfer the bread cubes to a large mixing bowl.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the half-and-half (or heavy cream), milk, beaten eggs, granulated sugar, vanilla extract, cinnamon, and salt until well combined and the sugar is mostly dissolved.
- Assemble the Pudding: Pour the custard mixture evenly over the bread cubes in the large bowl. Gently fold the bread cubes to ensure they are all coated with the custard. Let the mixture sit for at least 15-20 minutes, or up to 30 minutes, allowing the bread to soak up the liquid. This is a crucial step for achieving that perfect pudding texture.
- Add the Flavor Burst: Gently fold in the white chocolate chips and raspberries into the soaked bread mixture. Be careful not to overmix, especially if using fresh raspberries, to prevent them from breaking down too much.
- Bake the Pudding: Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish. Pour the bread mixture into the prepared baking dish, spreading it out evenly.
- Create a Water Bath (Optional but Recommended): For an even richer and creamier texture, place the baking dish inside a larger roasting pan. Carefully pour hot water into the roasting pan, so that it comes about halfway up the sides of the baking dish. This water bath helps the pudding cook gently and prevents the edges from drying out.
- Bake Until Set: Bake for 45-55 minutes, or until the pudding is set in the center and golden brown on top. A knife inserted into the center should come out with moist crumbs, not wet batter. If using a water bath, carefully remove the baking dish from the roasting pan partway through baking.
- Cool and Serve: Let the Raspberry White Chocolate Bread Pudding cool for at least 10-15 minutes before serving. This allows it to firm up slightly. Serve warm, perhaps with a dollop of whipped cream or a drizzle of raspberry sauce.
Why You’ll Love This Raspberry White Chocolate Bread Pudding
You’ll adore this Raspberry White Chocolate Bread Pudding for its incredibly decadent yet comforting nature, boasting a delightful balance of sweet and tart flavors. The combination of creamy custard, tender bread, luscious white chocolate, and bright raspberries creates a symphony of textures and tastes that feels both familiar and exciting. Making this at home is surprisingly cost-effective, utilizing day-old bread and pantry staples to create a gourmet-quality dessert without the high price tag of a bakery treat.
Unlike a basic bread pudding, the addition of white chocolate chips imbues every bite with a subtle sweetness and melty goodness, while the vibrant raspberries cut through the richness, preventing it from being overly sweet. It’s a truly special dessert that rivals any store-bought version and is far more satisfying to create yourself. So, gather your ingredients and prepare to be amazed by the magic you can create in your own kitchen – you absolutely must try this Raspberry White Chocolate Bread Pudding!
Storing and Reheating Tips
Properly storing and reheating your Raspberry White Chocolate Bread Pudding ensures you can enjoy its deliciousness long after the initial bake.
- Refrigeration: Once cooled to room temperature, any leftover Raspberry White Chocolate Bread Pudding can be covered tightly with plastic wrap or foil and stored in the refrigerator for up to 3-4 days.
- Reheating: To reheat individual portions, spoon some pudding into a microwave-safe dish and microwave on medium power for 30-60 seconds, or until heated through. For larger portions, you can reheat in the oven at 300°F (150°C) for 10-15 minutes, covered with foil, until warmed.
- Freezing: This bread pudding freezes beautifully. Allow it to cool completely, then wrap it securely in plastic wrap followed by a layer of aluminum foil, or place it in an airtight freezer-safe container. It can be frozen for up to 2-3 months.
- Thawing and Reheating from Frozen: To thaw, transfer the frozen bread pudding to the refrigerator overnight. Then, reheat as directed above. You can also reheat directly from frozen in a 300°F (150°C) oven, covered, for approximately 20-30 minutes, or until heated through.
Final Thoughts
This Raspberry White Chocolate Bread Pudding is a true testament to how simple ingredients can create something truly spectacular. It’s the perfect way to satisfy your sweet tooth and impress your loved ones with minimal effort and maximum deliciousness, so give it a try and experience this delightful dessert for yourself!
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Raspberry White Chocolate Bread Pudding
Ingredients
Equipment
Method
- Spread the cubed bread evenly on a baking sheet. If your bread is very fresh, you can toast it lightly in a 300°F (150°C) oven for about 10-15 minutes until slightly dried out but not browned. This helps the bread absorb the custard without becoming mushy. Once cooled, transfer the bread cubes to a large mixing bowl.1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (brioche, challah, or a dense white bread work best)
- In a separate medium bowl, whisk together the half-and-half (or heavy cream), milk, beaten eggs, granulated sugar, vanilla extract, cinnamon, and salt until well combined and the sugar is mostly dissolved.1 ½ cups half-and-half or heavy cream, 1 cup milk (whole milk recommended for richness), 4 large eggs, lightly beaten, ¾ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Pour the custard mixture evenly over the bread cubes in the large bowl. Gently fold the bread cubes to ensure they are all coated with the custard. Let the mixture sit for at least 15-20 minutes, or up to 30 minutes, allowing the bread to soak up the liquid. This is a crucial step for achieving that perfect pudding texture.1 loaf (about 1 pound) day-old bread, cut into 1-inch cubes (brioche, challah, or a dense white bread work best), 1 ½ cups half-and-half or heavy cream, 1 cup milk (whole milk recommended for richness), 4 large eggs, lightly beaten, ¾ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon salt
- Gently fold in the white chocolate chips and raspberries into the soaked bread mixture. Be careful not to overmix, especially if using fresh raspberries, to prevent them from breaking down too much.1 cup white chocolate chips, 1 cup fresh or frozen raspberries
- Preheat your oven to 350°F (175°C). Butter a 9×13 inch baking dish. Pour the bread mixture into the prepared baking dish, spreading it out evenly.
- For an even richer and creamier texture, place the baking dish inside a larger roasting pan. Carefully pour hot water into the roasting pan, so that it comes about halfway up the sides of the baking dish. This water bath helps the pudding cook gently and prevents the edges from drying out.
- Bake for 45-55 minutes, or until the pudding is set in the center and golden brown on top. A knife inserted into the center should come out with moist crumbs, not wet batter. If using a water bath, carefully remove the baking dish from the roasting pan partway through baking.
- Let the Raspberry White Chocolate Bread Pudding cool for at least 10-15 minutes before serving. This allows it to firm up slightly. Serve warm, perhaps with a dollop of whipped cream or a drizzle of raspberry sauce.