Raspberry White Chocolate Bread Pudding

Raspberry with white chocolate has to be one of my favorite combination of flavors! They compliment each other perfectly. This bread pudding is as decadent as decadent can be.

This is super simple to make, and almost impossible to mess up!

Using croissants for this bread pudding makes it so delicious. The buttery croissants with all their layers absorb the custard and bake perfectly getting crispy on the top.

You can serve this with ice cream or with a silky creme anglaise. I prefer to serve it on it’s own but whatever you do, it must be severed warm, that’s the key!

This is how I made this Raspberry White Chocolate Bread Pudding:

Preheat the oven to 350°

First we work on the custard mix for the bread pudding

In a large bowl, whisk the eggs and the sugar. Mix them well to start dissolving the sugar. Add the milk and continue mixing. Whisk enough to make the sugar dissolve to the point that it’s not sitting in the bottom of the bowl.

Set aside.

Tip! If you are not using large eggs, add an extra egg to the mixture.

Cut the croissants in 1 inch cubes.

Toss the croissant cubes into the milk mixture. Do it in batches so that every cube is soaked in the milk custard.

Tip! When tossing the bread in the mixture, smash the bread, this helps the bread soak up the milk mixture.

Spray the baking dish with non stick spray. Be generous with it as the custard tends to stick easily to the bottom of the pan when it bakes.

Pour the bread mixture into the baking dish.

Now lets work on the white chocolate

In a small sauce pan, start melting the white chocolate over medium heat. As it starts melting, add 1 tablespoon of the half and half. stir it in and add a second tablespoon.

Tip! the white chocolate should become a paste-like consistency. White chocolate is very temperamental so sometimes it can take 2 tablespoons of cream, sometimes it can take 3.

Scoop the white chocolate in spoon-fulls go the thick white chocolate all throughout the bread pudding. Once it is all scooped out, swirl in the white chocolate into the pudding, as to create swirls of it throughout.

In a small bowl, combine the raspberry preserves with the water. The jam should become runny enough that it can be drizzled.

Drizzle the raspberry all over the top of the bread pudding.

Bake for 30 minutes until it is golden and the top is crispy.

Tip! There will be parts that will look like the custard is still uncooked. But, it is the white chocolate spoonfuls that will be melted and will look liquid. Those will be the best bites! HA!

Serve the bread pudding warm. Enjoy!