Raspberry Chocolate Bread Pudding Recipe (2024)

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Raspberry Chocolate Bread Pudding-classic bread pudding dressed up with raspberries and chocolate.Drizzle with chocolate sauce for an even more decadent dessert!

Happy December! I can’t believe it is the final month of the year. Crazy! The Christmas countdown is on and I am starting to stress. I still have lots to do before the big day! I need to sit down and get organized.

I may not know what I am getting Josh for Christmas and our decorations aren’t up, but I do know what we will be serving for Christmas dinner dessert. My mind is always thinking about dessert:) This year I am making Raspberry Chocolate Bread Pudding. It is decadent and the perfect dessert to celebrate the holiday!

Bread pudding is a favorite dessert in our family. My dad especially loves it. We often make the traditional recipe, but this year I am mixing things up. I added raspberries and chocolate to the mix.

You can’t go wrong with beautiful, plump red Driscoll’s raspberries, especially when they are paired with chocolate!

Bread pudding is the perfect recipe for day old bread. If you don’t have day old bread, you can cut a fresh loaf into cubes and dry it out in the oven for about 10 minutes.

For this bread pudding recipe, I created a crunchy meringue like topping. Normally, I stir in the brown sugar and egg mixture with the bread, but this time I poured it over the top to create a sugary, crackly crust. I love the texture it added to the moist and rich bread pudding.

Ingredients

For the Bread Pudding:

1 loaf day old French bread cut into 1-inch squares (about 8 cups)
2 cups whole milk
1 cup heavy cream
3 large eggs lightly beaten
1 1/2 cups granulated sugar
1/2 cup light brown sugar
2 teaspoons vanilla extract
4 tablespoons unsalted butter melted
1 6 oz package fresh Driscoll's raspberries, divided
1/2 cup semi-sweet chocolate chips

For the Chocolate Sauce:

1/2 cup heavy cream
1/2 tablespoon butter
3/4 cup semi-sweet chocolate chips

Instructions

Preheat oven to 350°F.
Put the bread cubes in a large bowl. Combine the heavy cream and milk. Pour over the bread and let sit until the bread soaks up the mixture.
In a separate bowl, beat eggs, sugar, brown sugar, and vanilla together.
Pour melted butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan with the butter. Pour in the bread mixture and top with ½ cup of the raspberries. Pour the egg and sugar mixture over the bread and raspberries. Top with remaining raspberries and chocolate chips.
Bake for 40 minutes, or until the bread pudding is set and the corners are slightly browned. Let cool on a wire rack while you make the chocolate sauce.
Heat the cream and butter in a small saucepan over medium heat. Add the chocolate chips and stir until the sauce is smooth. Remove from heat and cool to room temperature.
Cut the bread pudding into squares and drizzle chocolate sauce over each piece. Garnish with additional raspberries, if desired.
Note-if you want to swirl the chocolate chips, remove the bread pudding from the oven after 20 minutes of baking and swirl with a toothpick. Place the bread pudding back in the oven and finish baking. The bread pudding is best served warm.

Have you tried this recipe?

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Disclosure-this post is a paid endorsem*nt from Driscoll’s, visit www.driscolls.com for more berry recipes.