Turn day-old bread into a luscious dessert experience. The creamy custard is studded with white chocolate chips along with hint of Nutmeg along with Vanilla Bean Puree and Pure Raspberry Extract. Fold in fresh raspberries and bake. The result is a decadently sweet bread pudding with a beautifully bright raspberry pop.
Time: 45 min
Serves 4-6Rating
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Loading...| 1 stick butter | |
| 6 cups diced bread (day old or dried in the oven) | |
| 4 cups whole milk | |
| 4 eggs | |
| 2 cups sugar | |
| 1 Tbl Pure Vanilla Puree | |
| 1 tsp Raspberry Extract | |
| 1/4 tsp Ground Nutmeg | |
| 1 pint raspberries | |
| 1 cups white chocolate morsels |
| 1. | Preheat oven to 350°F. Place butter in a 9X13 baking dish and place in the oven to melt the butter. |
| 2. | Place the bread cubes in a large bowl. In a separate bowl, whisk together 4 cups milk, eggs, sugar, Vanilla Puree and nutmeg. Pour the custard over the bread and stir to combine. Fold in the white chocolate chips and raspberries. |
| 3. | Pour the mixture into the pan with the melted butter. Bake uncovered for 20-30 minutes or until the top is golden brown and the center barely jiggles. |
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