Some foods are a bit more difficult to photograph than others. Bread pudding is one of them. I can only hope that this photograph does justice to the decadent, comforting, and mouth-watering taste and texture of this delicious white chocolate raspberry bread pudding. It is really, really good, and it gets better with age. I made it with the intention to eat it as dessert (which I did), but the last 4 mornings in a row I've found myself dishing this up for breakfast. The chocolate in this recipe is really subtle, so it doesn't feel overly indulgent. Such a great way to start the day.
Are you ready for another amazing fact about this recipe? It is BETTER with stale bread. One of my biggest annoyances and challenges as a cook is not letting food to go waste. So when you buy a french loaf and it starts to get stale, don't fret! Make bread pudding!
Just one day after I made this, I watched an episode of Kelsey's Essentials where she made a tres leches bread pudding in a slow cooker! It looks equally delicious. Check it out here.
From Maureen Wittman
INGREDIENTS:
1 loaf of french bread (16 oz.)*
1 cup of white chocolate chips (or the whole bag if you're really feeling chocolate-y)
1 pint of fresh raspberries (this is two of those small rectangle packages)
6 eggs
2 cups milk
1 teaspoon vanilla
1 cup sugar
2 Tablespoons butter
*I used a whole wheat french bread loaf and it is delicious and nutritious!
DIRECTIONS:
Cut up the bread into bite-size pieces. (This recipe works best when the bread is stale.)
In a bowl mix together the eggs, milk, vanilla, and sugar. Pour over the bread and let sit for an hour to allow the bread to soak in the liquid. You can also do this ahead of time (or the night before) and let it sit covered in the fridge.
Fold in the chocolate chips and raspberries.
Spray a 2-quart casserole dish with cooking spray and put the bread pudding into it. Put dabs of butter all over the top.
Place into a 350 degree oven for 1 hour.
Let cool and enjoy!!!
