Learn how to make this decadent Raspberry White Chocolate Bread Pudding! It’s perfect for Valentine’s Day or anytime you’re craving a sweet treat!
Are you starting to think about Valentine’s Day yet or is it too early? I have to admit that it’s one of my favorite holidays. As 2016 drew to a close, I was already thinking about what was next (i.e., plenty of hearts, glitter, and sweet treats).
Some of this is because I’m a blogger. I can’t exactly post a Valentine’s Day recipe on February 14 and expect that anyone will make it. But, I also just love Valentine’s Day! It’s fun and sweet, and I enjoy coming up with recipes and projects to celebrate the day.
I really loved the Mediterranean Strata that I shared back in December. It turned out even better than I thought it would, so naturally, I decided it would be fun to do a sweet bread pudding version. Told you I was thinking ahead!
This delicious Raspberry White Chocolate Bread Pudding recipe is the result.
Mmm … you guys, this Raspberry White Chocolate Bread Pudding is so amazing … maybe even better than that strata! With the fresh raspberries and sweet white chocolate chips, this decadent treat would be perfect for Valentine’s Day.
But this is also a dessert that you could serve year round, so if you’re not feeling Valentine’s Day yet, this recipe is still for you! It’s actually not too sweet, so I love the idea of serving it for a special brunch. Wouldn’t that be a fun addition to the table?
Have you ever made bread pudding before? If not, you may be surprised by how simple this Raspberry White Chocolate Bread Pudding recipe is … no tricky steps required. Seriously, it couldn’t be much easier!
You’ll simply layer together cubed bread, fresh raspberries, and white chocolate chips. Then, an egg, sugar, and milk mixture gets poured over the top, and everything gets refrigerated. This allows the milk mixture to soak into the bread before you bake it, ensuring you get a tender bread pudding.
After refrigerating the bread pudding for at least fours hours, it gets baked. I love how the raspberries hold their shape and the white chocolate chips melt into the rich custard that holds this Raspberry White Chocolate Bread Pudding together. It’s so pretty and delicious!
This Raspberry White Chocolate Bread Pudding recipe serves a crowd, perfect for a family meal or brunch with friends. If you’re not serving a big group, try cutting the recipe in half or freezing the leftovers. Honestly though, it’s hard for me to imagine you’ll have problems eating the whole batch … it’s that good!
- Nonstick cooking spray
- 1 loaf ciabatta, cut into 1-inch cubes (about 8 cups)
- 1 cup white chocolate chips
- 1 pint raspberries
- 9 large eggs
- 1/3 cup sugar
- 1 tsp. salt
- 3 cups whole milk
- Spray a 9 x 13-inch baking pan with cooking spray.
- Cover bottom of pan with half of the bread.
- Sprinkle half the white chocolate chips over the bread.
- Top with half of the raspberries.
- Repeat layers of bread, chocolate, and raspberries.
- Lightly beat together eggs, sugar, and salt, then whisk in milk.
- Carefully pour egg-milk mixture over bread.
- Cover and refrigerate overnight, or for at least 4 hours.
- Preheat oven to 400 degrees.
- Remove cover from bread pudding; bake for about 45 minutes, or until until center is set and top is lightly browned.
- Cool slightly, then serve warm. Enjoy!
This Raspberry White Chocolate Bread Pudding recipe is fairly flexible. Try substituting strawberries for the raspberries or regular chocolate chips (or dark chocolate chunks) for the white chocolate. Any way you make it, this easy bread pudding is sure to become a favorite recipe!
P.S. Check out all of my Valentine’s Day crafts, recipes, and ideas here!
I’m linking up with The 36th Avenue.