Raspberry-White Chocolate Bread Pudding

Raspberry-White Chocolate Bread Pudding

Bloggers Adam and Joanne Gallagher from Inspired Taste make a delectable raspberry-white chocolate bread pudding.

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

6 to 8

servings

2
eggs
1
cup milk
1/2
cup whipping cream
1
teaspoon vanilla
1/2
cup sugar
1/4
teaspoon salt
1
loaf French bread, at least a day old, cut into 1-inch squares (6 to 7 cups)
2
cups Cascadian Farm® frozen organic raspberries (thawed) (from 10-oz bag)
1/2
cup white vanilla baking chips
  1. Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
  2. In medium bowl, beat eggs, milk, cream, vanilla, sugar and salt with whisk until well mixed. Add bread; press into egg mixture until evenly absorbed. Stir in raspberries and baking chips. Pour into casserole.
  3. Bake covered 30 minutes; uncover and bake 10 to 20 minutes longer or until golden brown and set.
Makes 6 to 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Replace raspberries with frozen (thawed) blueberries, cherries or strawberries.
Best served warm, especially with ice cream.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.