Raspberry-White Chocolate Bread Pudding

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

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Prep Time 15 min
Total Time 60 min
Servings 6

Ingredients

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

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Directions

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.