Raspberry-White Chocolate Bread Pudding

In just one hour, you can have delectable raspberry-white chocolate bread pudding made with frozen raspberries and white vanilla baking chips.

  • Prep Time 15 min
  • Total Time 60 min
  • Servings 6

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.

Expert Tips

Replace raspberries with frozen (thawed) blueberries, cherries or strawberries.

Best served warm, especially with ice cream.