Raspberry Chocolate Bread Pudding Recipes

CHOCOLATE RASPBERRY BREAD PUDDING

Steps:

• Heat oven to 350°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, place bread, 1 cup raspberries and chocolate chips.
• In medium bowl, mix milk, egg product, brown sugar and vanilla with wire whisk or fork until blended. Pour egg mixture over bread mixture; stir gently until bread is coated. Spread in baking dish.
• Bake 40 to 50 minutes or until golden brown and set.
• Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Stir in water and thawed raspberries. Heat to boiling over medium heat, stirring constantly and pressing raspberries to release juice. Boil about 1 minute or until thick. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Serve sauce with warm bread pudding.

CHOCOLATE-RASPBERRY BREAD PUDDING

Steps:

• Place bread cubes in a large bowl; set aside. In a small saucepan, combine the milk, half-and-half, 3/4 cup sugar and cocoa. Bring to a gentle boil. Remove from the heat. Stir in bittersweet chocolate until melted., Stir a small amount of hot milk mixture into egg substitute; return all to the pan. Stir in vanilla. Pour mixture over bread cubes. Let stand for 5 minutes. Place half of bread mixture in an 11x7-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and half of raspberries. Top with remaining bread mixture., Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For sauce, place the remaining raspberries in a food processor; add lemon juice and remaining sugar. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Serve with pudding. Refrigerate leftovers.

RASPBERRY BREAD AND BUTTER PUDDING

Steps:

• Grease a medium ovenproof dish approximately. I used melted butter and a pastry brush to paint it on.
• Butter the bread on each side. Cut the crusts off the bread slices and cut diagonally to make triangles.
• Layer the triangles in the dish with the points upwards.
• Scatter the raspberries in the dish. Poke some in between the bread slices.
• To make the custard, place the whole milk milk, cream and vanilla pod with its seeds scraped out together in a saucepan. Place on a medium heat and keep stirring as it comes up to a boil.
• Take it off the heat before it boils. Set aside to allow to cool slightly.
• In a bowl whisk the eggs and extra yolk with the caster sugar.
• Slowly pour the warm milk and cream mixture over the eggs, stirring constantly until smooth.
• Remove the vanilla pod from the custard and pour the warm mix over the buttered bread and raspberries.
• Sprinkle the white chocolate chips over the top.
• Heat oven to 180C (160C fan).
• Leave the custard to soak into the bread while the oven warms - around 10 mins.
• Bake for 20-25 mins until golden brown. I like the top edges to be a little toastie
• Serve straight away. Keep any left overs in the fridge and eat within a few days.

CHOCOLATE BREAD PUDDING WITH RASPBERRIES

Steps:

• In a greased 3-qt. slow cooker, layer half of the bread cubes, chocolate chips and raspberries. Repeat layers. In a bowl, whisk the eggs, cream, milk, sugar and vanilla. Pour over bread mixture., Cover and cook on high until a thermometer reads 160°, 2-1/4 to 2-1/2 hours . Let stand for 5-10 minutes. If desired, serve with whipped cream and additional raspberries.

MY WHITE CHOCOLATE, WHISKEY, AND RASPBERRY BREAD PUDDING RECIPE

Steps:

• Preheat the oven to 350°F (180°C) and generously butter a 9x13 inch (23x33cm) baking dish.
• Generously butter the bread, cut slices in half and place in the baking dish. Set aside.
• In a saucepan, heat milk, cream and vanilla pod (if using) until gently steaming. Add in white chocolate and stir until melted. Remove from the heat.
• In a large bowl, whisk eggs and sugar.
• One cup at a time, slowly add the hot milk mixture to the egg mixture, whisking the whole time. This is called 'tempering.'
• Strain the custard into another bowl to remove the vanilla pod and any egg that may have curdled. Stir in the whiskey, vanilla extract, and salt
• Pour the strained custard over the sliced bread and let soak for a minimum of 30 minutes, pushing down gently on the bread every now and then to make sure all the bread is getting immersed.
• Lastly, dot the raspberries between the slices of bread.
• Bake for roughly 45 minutes, or until the pudding looks a little puffed up.
• Serve warm with whipped cream. Store any leftovers in the fridge covered for up to 3 days.

RASPBERRY CHOCOLATE BREAD PUDDING

Steps:

• Butter a 7x11-inch baking dish. Pack the bread cubes into the buttered baking dish and set aside. They may be quite crammed but if they're layered in some spots that's okay.
• Lightly beat the eggs in a large bowl. Add the milk, maple syrup, vanilla and cinnamon and stir until everything is smoothly incorporated. Stir in the dark chocolate bits. Yay for you - you just made a custard!
• Carefully and slowly pour the custard all over the dish of bread, giving it time to soak in. Cover the dish with plastic wrap or foil and place it in the refrigerator overnight or for at least a few hours.
• Now it's time to make the crumble - this way, when it's time to bake the bread pudding you won't need to faff about. It's always a treat to have everything ready ahead of time and good to go! Add the butter, flour, brown sugar, cocoa powder and salt to a small bowl and cut together with a pastry cutter or a fork. Once the mixture is the size of small peas, stir through the oatmeal. Cover and let the bowl sit on the counter until you're ready to bake the pudding.
• About 30 minutes before you plan to bake the bread pudding, preheat the oven to 350℉. Remove the dish from the fridge and use a fork or spoon to carefully, gently turn over each piece of bread, so the wettest part is now on top and the rest can soak up more of the milk mixture. Then scatter the raspberries over the bread, pushing some down in between the pieces. Finally, evenly strew the crumble topping over.
• Bake for about 45 minutes, then check for doneness. The bread pudding should be puffed up and golden brown on top, and the centre should be creamy but not wet. Bake longer if needed.
• Let it sit for a few minutes, then cut and plate the servings. For added flair you could serve this with a raspberry coulis, but that might be gilding the lily!

RASPBERRY WHITE CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 350°
• In a large bowl, whisk the eggs and the sugar, mix them well to start dissolving the sugar.
• Add the milk and continue mixing. Whisk enough to make the sugar dissolve enough that it's not sitting in the bottom of the bowl. Set aside.
• Cut the croissants in 1 inch cubes.
• Toss the croissants cubes into the milk mixture. Do it in batches so that every cube is soaked in the milk custard.
• Spray the baking dish with non stick spray. Be generous with it as the custard tends to stick easily to the bottom of the pan when it bakes.
• Pour the bread mixture into the baking dish.
• In a small sauce pan, start melting the white chocolate over medium heat. As it starts melting, add 1 tablespoon of the half and half. Stir it in and add a second tablespoon. Stir once more.
• If it is too thick, add one more tablespoon. If it resembles a paste like consistency, it is ready.
• Scoop out the white chocolate in spoonfulls all throughout the bread pudding.
• Once it all has been scooped out, mix in the white chocolate into the pudding, as to create swirls of it throughout.
• In a small bowl, combine the raspberry preserves with the water. The jam should become runny enough that it can be drizzled.
• Drizzle the raspberry all over the top of the bread pudding.
• Bake for 30 minutes until it is golden and the top is crispy.
• Serve the bread pudding warm. Enjoy!

SLOW COOKER RASPBERRY BREAD PUDDING

Steps:

• SlowCooker: Medium round.
• Setting and Cook Time: HIGH for 2-1/2 hours, plus 15 minutes uncovered.
• Coat the slow cooker with butter-flavor nonstick cooking spray.
• Layer half of the crumbled bread in the slow cooker, and sprinkle with half of the berries.
• Repeat the layers, ending with the berries on top.
• In a large bowl, whisk together the cream, milk, sugar, eggs, and vanilla until smooth. Pour into the cooker over the bread cubes and berries, and gently push down the bread to evenly moisten.
• Cover and cook on HIGH until puffed and a knife inserted in the center comes out clean, about 2-1/2 hours. An instant-read thermometer inserted in the center should register 190 degrees F.
• Remove the lid and cook on HIGH for another 15 minutes.
• Cover, turn off the cooker, and let the pudding stand to cool slightly.
• Serve warm or at room temperature, with whipped cream, if desired.

WHITE CHOCOLATE BREAD PUDDING WITH RASPBERRY AND WHITE CHOCOLATE

Steps:

• Bread pudding:.
• Preheat oven to 325 degrees F. Butter a 9"X12"X2" baking pan including the sides. Line bottom of pan with parchment paper.
• Combine cream, sugar, milk in saucepan over medium heat. Stir until hot. Add chocolate morsels and stir until chocolate is melted. Set aside so it can cool slightly.
• Whisk eggs, egg yolks, and vanilla. Gradually pour the cream mixture into the egg mixture and whisk until smooth. Be careful that the cream mixture isn't too hot or the eggs will curdle. Tempering the eggs is very useful in this step.
• Lay about half of the bread slices in the baking pan and pour about half of the cream mixture, allowing it to soak up the liquid. Next, layer the remaining bread slices on top and pour more mixture over it. You might need to press down the bread on top to let it soak up some of that liquid. Be careful that you don't layer too much, since it does rise quite a bit in the oven. I usually stop layering once it hits right at the top of the pan.
• Cover the pan with foil and bake for 1 hour. While it's baking, this is a good time to get started on those sauces!
• After that 1st hour, remove the foil and bake uncovered until it's no longer liquid in the center and the top should be golden brown.
• Raspberry Sauce:.
• Combine water, sugar, and orange zest in a sauce pan over medium heat. Stir until syrupy.
• Add raspberries and cook on low heat stirring occasionally until the fruit falls apart. Strain out the seeds.
• White Chocolate Sauce:.
• Heat heavy cream in saucepan over medium heat until hot.
• Stir in white chocolate morsels until melted. Set aside to cool slightly.
• Prepping the Bread Pudding:.
• By individual slices, place a slice(s) on a cookie sheet and brush each piece with the melted sweet cream butter, including the sides (don't worry about the bottom of the slice).
• Bake in oven for about 12-15 minutes. This will create a crisp "seared" outside which is very delicious.
• Once the bread pudding is ready, by individual slices, place on a serving plate and drizzle with the white chocolate sauce and droplets of raspberry sauce. Enjoy!

RASPBERRY CHOCOLATE BREAD PUDDING

Steps:

• Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
• In a large bowl, whisk together the cream, milk, egg and yolk mixture, brown sugar, vanilla, and salt. Make sure the mixture is well combined.
• Add half of the brioche to the prepared baking dish, and sprinkle evenly with half of the raspberries and chocolate. Top with the remaining brioche, raspberries, and chocolate.
• Pour the cream mixture over the brioche mixture. Press down gently, cover it with plastic wrap, and let stand for 30 minutes. You want the bread to soak up that luscious custard.
• Bring a kettle of water to a boil. Remove the plastic wrap and set the baking dish in a large roasting pan. Fill the roasting pan with enough boiling water to get about halfway up the sides of the baking dish. Carefully place the pan in the oven and bake until the custard is set (even in the very center), and the bread has puffed, 50 to 60 minutes. Let cool slightly and remove the baking dish from the water. Serve warm, room temperature, or chilled.