Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Raspberry White Chocolate Bread Pudding

Ingredients

5 ounces White Chocolate

4 Egg Yolks

1 Egg

3/4 cup Sugar

2 tsp Vanilla Extract

1 1/2 cups Heavy Whipping Cream

1/2 cup Milk

1/4 teaspoon Salt

1 large loaf of sourdough bread (crusts cut off and cut into 1-inch cubes, approx. 5 cups)

2 cups frozen raspberries, thawed (reserve juice)

Raspberry White Chocolate Sauce

8 ounces white chocolate

1/4 cup heavy whipping cream, warmed

2 Tbl raspberry juice

2 Tbl Framboise Liquor

 

Instructions

Preheat oven to 350 degrees

Melt white chocolate in a double boiler.

In another double boiler over moderate heat, combine eggs, sugar, vanilla, whipping cream, milk, and salt. Stir the cream mixture often to prevent eggs from scrambling. When the cream mixture is warm, add melted chocolate and stir well.

Fold bread cubes into custard mixture. Let it sit for 5 minutes and then mix on low speed in an electric mixer using the paddle attachment. Remove the paddle attachment, and using a rubber spatula, gently fold the thawed raspberries into the pudding mixture.

Pour into a buttered 2.2-quart Pyrex baking dish and cover with parchment paper. Place the baking dish in a large roasting pan, and fill the pan with 2 inches of hot water. Bake for 45 minutes. Remove paper and cook an additional 15 minutes to brown the top.

Raspberry White Chocolate Bread Pudding can be held in the refrigerator for 2 or 3 days. When cooled completely, scoop out individual portions and heat to just warm in a microwave. Top with the warmed sauce.

Raspberry White Chocolate Sauce

Melt white chocolate in a double boiler. Add heavy cream, raspberry juice and Framboise and blend thoroughly. This sauce will hold in the refrigerator and can be reheated in the microwave until just warm.

Yield: 8–12 servings

Recent Recipes

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Read more

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Read more

Stuffed Pork

Robert St. John's Stuffed Pork is an elegant centerpiece dish that takes a braised pork loin and layers it with Black Forest ham and melted Fontina cheese for a result that's as impressive to look at as it is to eat. The pork is seared, slow-roasted in chicken stock, and then sliced accordion-style so each cut fans open to hold the savory fillings before going back into the oven to meld together. A silky pan sauce made from the reduced braising liquid and heavy cream ties it all together, making this one of those recipes that feels restaurant-worthy without being out of reach.

Read more