Raspberry White Chocolate Bread Pudding

Dessert

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

Potato Gratin

Potatoes are the one vegetable I could never give up. Fried, roasted, mashed, or scalloped—doesn’t matter, they’re always on the table in one form or another. This gratin is my favorite way to make them feel a little more special. It’s rich, creamy, and just decadent enough to make it feel like you’re putting in some extra effort. There’s a good bit of cheese in this recipe, but that’s exactly how it should be. The combination of sharp white Cheddar, gruyere, and Parmesan gives it the perfect balance of nuttiness, creaminess, and tang. And using Yukon gold potatoes instead of russets makes a big difference. They have just the right amount of starch to get creamy without getting mushy. This dish is a showstopper on the holiday table, but I’d eat it on a random Tuesday without hesitation.

Orange Cranberry Muffins

These muffins are like Christmas morning in a bite—bright, citrusy orange paired with tart, bursting cranberries. The combination feels like something you'd find in a festive basket dropped off by a thoughtful neighbor. Perfect for Christmas gift giving or to have on hand for guests throughout the holiday.

Chocolate Christmas Cheesecake

Chef Linda Roderick has been by my side through these cookbooks for over two decades, and there’s no one I’d rather have guiding me through a cheesecake recipe. She’s a master of the craft—steady, exacting, and always aiming for perfection. This rich, decadent chocolate cheesecake is no exception. It's all about balance. The deep, smooth chocolate filling meets a crisp, slightly salty crust for a perfect bite every time. Ensure your cream cheese is at room temperature before mixing—otherwise, you’ll end up with lumps. And when you melt the chocolate, give it time to cool slightly before mixing it into the batter, so you don’t end up with curdled filling. It’s worth the patience, every time. A few techniques can elevate this recipe to another level: chilling the dough overnight for a richer flavor, using a water bath to ensure an ultra-smooth texture, and letting the cheesecake rest for at least 24 hours before serving for the best flavor.

RobertStJohn.com