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Raspberry-White Chocolate Bread Pudding

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Raspberry-White Chocolate Bread Pudding
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  • Prep 15 min
  • Total 60 min
  • Servings 6
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In just one hour, you can have delectable raspberry-white chocolate bread pudding made with frozen raspberries and white vanilla baking chips.
By Inspired Taste
Created May 8, 2012


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Replace raspberries with frozen (thawed) blueberries, cherries or strawberries.
  • tip 2
    Best served warm, especially with ice cream.


Nutrition Facts are not available for this recipe
  • Cascadian Farm is a registered trademark of Small Planet Foods, Inc.
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