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Raspberry white chocolate bread pudding with a slice on a plate.

Raspberry white chocolate bread pudding

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AuthorMilena M
This raspberry white chocolate bread pudding perfectly combines sweet white chocolate and juicy raspberries. The custard is made with brown sugar, adding extra caramel flavor. The milk is infused with real vanilla bean, bringing the flavor to the next level and making the bread pudding extra special. It's moist with a crispy top and caramelized pieces of white chocolate.
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Prep Time40 minutes
Cook Time30 minutes
Servings6 servings

Ingredients
  

  • 1 vanilla bean, or 1/2 teaspoon vanilla paste, or 2 teaspoons vanilla extract
  • 480 ml milk, 2 cups
  • 380 grams brioche bread
  • 4 egg, ~235 grams
  • 100 grams granulated sugar, 1/2 cup
  • 100 grams light or dark brown sugar , 1/2 cup
  • 56 grams melted butter, 1/4 cup
  • 100 grams white chocolate, chopped, 2/3 cup
  • 200 grams frozen or fresh raspberries
  • 1 tablespoon powdered sugar, optional

Instructions

  1. Before you start with the recipe, I highly recommend reading the information provided above the recipe card for additional tips, suggestions, and helpful step-by-step photos.
  2. Slice the vanilla lengthwise and scrape the seeds out.
    1 vanilla bean
  3. Heat the milk in a saucepan over medium heat together with the vanilla bean and seeds. Whisk a few times to break apart the vanilla seeds that are stuck together. Once the milk is hot, about 2 minutes, remove it from the heat and set it aside for at least 30 minutes to give the vanilla time to infuse. You can also store it in the fridge for up to 12 hours.
    480 ml milk
  4. Note! If using vanilla paste or vanilla extract, skip the steps above. You don't need to warm the milk and add the vanilla paste or extract straight to the custard.
  5. Preheat the oven to 350F (180C).
  6. Cut the brioche into about 1-inch (2.5cm) cubes and place them into the baking dish.
    380 grams brioche bread
  7. In a bowl, whisk the eggs and both sugars just until combined.
    4 egg, 100 grams granulated sugar, 100 grams light or dark brown sugar
  8. Mix in the melted butter.
    56 grams melted butter
  9. Remove the vanilla bean from the milk. Whisk the milk into the egg mixture.
  10. Pour the custard over the brioche. Make sure all the pieces are soaked.
  11. Add the white chocolate and raspberries over the top and gently mix them in.
    100 grams white chocolate, chopped, 200 grams frozen or fresh raspberries
  12. Bake on the middle rack for 30 minutes, or until the custard is set/absorbed and the top is starting to brown.
  13. Remove from the oven, dust some powdered sugar on top, serve, and enjoy.
    1 tablespoon powdered sugar

Notes

  • Add more or less chocolate and berries as you like.
  • Make sure to infuse the vanilla with the milk for at least 30 minutes or make it the night before, store it in the fridge, and use it in the morning.
  • Use a kitchen scale to ensure accuracy, especially in baking.
  • For more information about the recipe, additions and substitutions, storage, and process shots, see the post above the recipe card.