Raspberry White Chocolate Bread Pudding
baking, easy, fresh
Ella @ thewackyspoon.com
loaf crusty French bread
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 9x13-inch baking pan and bake at 350°F for about 45 minutes. Let cool for 30 minutes before cutting.