I have a love/hate relationship with bread pudding. I love the taste of it, but too often it is dense and I hate the texture of it. This has led to many lates nights and a few wasted bread loaves to adjust the recipe trying to find a balance between too dry and just right.
It took a road trip and a dessert menu to show me what I needed to do. I threw away the raisins and added raspberries. Increased the cream and added white chocolate. Turned down the oven temperature for a slower longer bake. What I found was a perfect raspberry white chocolate bread pudding that bakes up moist and airy.
Prep the ingredients:
Wash 2 cups raspberries and let dry on a paper towel.
Cut 1 crusty French bread loaf into 1″ cubes and place in a large bowl or pan. Place 8 eggs in a bowl of warm water to bring to room temperature.
Make the custard sauce:
Bread pudding sauce is a silky crème anglaise, a.k.a. custard. In a medium saucepan add 6 cups of heavy cream and 1 teaspoon vanilla. Heat over medium heat until it reaches a simmer, about 15 minutes.
In a mixing bowl add the yolk from the 8 eggs and ¾ cup sugar and mix until well combined and a pale yellow. Discard the egg white, or better yet save to use later for a méringue pie. Add the hot cream to the mixture while slowly stirring. Pour over the bread cubes and let soak for 1 hour so the cream has time to absorb into every pore of the bread.
Add goodness to bring bread pudding alive:
Fold the raspberries and 1 cup chopped white chocolate to the bread mixture.
Bake the bread pudding:
Pour the mixture into a greased 9×13-inch baking dish and bake at 350°F for 45 minutes.
Look at how delicious this bakes up to. Let cool for 30 minutes before cutting.
Garnishing bread pudding:
Garnish with Crème Anglaise: Combine 1/2 cup milk and 1/2 cup heavy cream in a medium saucepan. Scrape in seeds from 1 2-inch piece vanilla bean; add bean. Bring milk mixture to simmer. Remove from heat. Whisk 3 large egg yolks and 3 tablespoons sugar in medium bowl to blend. Gradually whisk into the hot milk mixture. Return to saucepan. Stir over low heat until custard thickens, about 5 minutes. Do not bring to a boil. Strain sauce into a bowl. Cover and chill.
Pour the crème anglaise on a serving plate. Top with a piece of cake. Drizzle with caramel sauce and top with whip cream and mint leaves.
- 6 cups heavy cream
- 1 teaspoon vanilla
- 8 egg yolk room temperature
- 3/4 cup sugar
- 1 loaf crusty French bread
- 1 cup white chocolate
- 2 cups fresh raspberries
In a medium saucepan over medium heat bring the cream and vanilla to a simmer.
Mix the egg yolks and sugar in a mixing bowl until well combined and pale yellow. With the mixer on stir, slowly add the hot cream to the egg mixture until combined.
Cube the bread into 1” pieces and place in a large bowl or pan. Slowly pour the cream mixture over the bread and let soak for 1 hour.
Fold the raspberries and white chocolate into the bread mixture.
Pour into a greased 9×13-inch baking pan and bake at 350°F for about 45 minutes. Let cool for 30 minutes before cutting.