Raspberry-White Chocolate Bread Pudding

 

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.