White Chocolate and Raspberry Bread Pudding
Author: 
 
Recipe Name: White Chocolate and Raspberry Bread Pudding Prep Time: Cook Time: Total Time: Yield: Serving: Yield: 10 servings
Ingredients
  • 6 (1½-inch thick) slices stale French bread, cut in cubes
  • 4 tablespoons unsalted butter, melted
  • 4 eggs
  • 1 cup heavy cream
  • 1 cup milk or half-and-half
  • ¾ cup sugar
  • 1 teaspoon pure vanilla or almond extract
  • 1 teaspoon ground cardamom
  • 1 pint fresh raspberries
  • ½ pound white chocolate, broken into small pieces
  • 1 cup vanilla ice cream, melted
Instructions
  1. Place the bread cubes in a greased 8-inch square baking dish. Drizzle with the melted butter and set aside. In a mixing bowl, whisk the eggs, then add the cream, half-and-half, sugar, extract and cardamom. When well blended, pour over the bread cubes. Set aside to soak for 30 minutes.
  2. Preheat the oven to 350 degrees. Place water in a kettle and bring to a boil. Pull out a pan large enough for the 8-inch square pan to sit in.
  3. Very gently fold the raspberries and white chocolate into the bread crumb mixture. Cover with foil. Set the pan inside the larger pan and place on the oven rack. Carefully pour the hot water into the larger pan until it comes halfway up the sides of the pan. Bake for 45 minutes. Remove the foil and bake another 12–15 minutes or until the top is browned. Carefully remove from the oven and place on a wire rack to cool for at least 45 minutes. Serve warm with drizzles of the melted ice cream.
  4. Author:
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/bread-pudding/