Raspberry white chocolate bread pudding

This raspberry white chocolate bread pudding perfectly combines sweet white chocolate and juicy raspberries. The custard is made with brown sugar, which adds an 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. A must-try for any occasion.

This post may contain affiliate links. Please see our privacy policy for details.

Why you’ll love this recipe?

Bread pudding is such a comforting dessert, and this raspberry white chocolate bread pudding is not far from it. I love the brightness of the raspberries, while they perfectly complement the white chocolate’s sweetness.

It’s made with brioche bread, which gives the perfect texture for bread pudding. It’s not soggy, it keeps its shape, and at the same time, it’s moist. Besides, brioche is delicious on its own, so using it in a bread pudding recipe is the ideal choice.

What is bread pudding?

Bread pudding is made with stale bread such as brioche, challah, or sourdough. The type of bread used should be strong enough to hold its shape when soaked in the custard, which is made with milk and/or cream, eggs, and sugar, then baked. You can add different flavors such as chocolate, fruits, or spices. You can even make it savory by omitting the sugar and adding herbs, veggies, cheese, ham, or bacon.

Ingredients notes

Brioche bread. I like using brioche bread because it’s delicious and has the perfect texture: it holds its shape when soaked in the custard, but is also moist and delicate.

Brown sugar. I like to mix granulated sugar with brown sugar, which adds to the flavor and makes the bread pudding extra yummy.

Vanilla bean. If you can, use a whole vanilla bean. It makes the bread pudding extra special and brings the flavor to a whole other level. But vanilla paste or extract will work too.

How to make raspberry white chocolate bread pudding?

Note! For exact measurements and detailed directions, see the recipe card below.

Step 1: Remove the seeds from the vanilla bean. Whisk the seeds into the milk, add the vanilla bean, simmer the milk, and let the vanilla infuse.

Step 2: Cut the brioche into cubes and transfer them into the baking dish.

Step 3: Whisk the eggs with the sugars, then mix in the melted butter.

Step 4: Remove the vanilla bean and whisk the milk into the egg mixture.

Step 5: Pour the custard over the brioche. Make sure all the bread is soaked with the custard.

Step 6: Add the chopped white chocolate and frozen or fresh raspberries. Bake until golden brown.

Step 7: Dust powdered sugar on top and enjoy.

Additions and substitutions

You can substitute other fruit instead of raspberries, such as blueberries, blackberries, strawberries, or mixed berries. The chocolate can be dark, milk, or a combination of your choice.

If you don’t have brown sugar, use the same amount of white sugar, or substitute honey or maple syrup.

Serve the bread pudding with a scoop of vanilla ice cream, whipped cream, or a drizzle of chocolate sauce.

Storage and reheating

Keep the bread pudding covered at room temperature for up to two days, or place it covered in the fridge for up to four days. Warm up in the oven or microwave until desired temperature. You can freeze the bread pudding well covered with parchment paper or foil and inside a plastic bag for up to three months.

More recipes to try

Let’s connect!

I would love to connect with you! Let me know if you try this recipe, and please leave a star review ⭐️⭐️⭐️⭐️⭐️ for others to see, which also helps people to find the recipe.

You can also tag me on Instagram, I would love to see your creations. Pin this recipe to your Pinterest board so you can always find it, and follow me there for more recipes like this.