Raspberry Chocolate Bread Pudding

Raspberry Chocolate Bread Pudding

A vanilla custard based creamy bread pudding with pops of fresh raspberries baked right in, then drizzled with warm, indulgent chocolate ganache sauce.
Course Dessert
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 9 -12 servings
Author Barry C. Parsons


  • 2 cups fresh or frozen raspberries
  • 5 cups bread cubes Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.
  • 1 tsp freshly grated nutmeg
  • 1 tsp cinnamon
  • 1 cup whipping cream
  • 1 cup milk
  • 2 eggs
  • 2 egg yolks
  • 2/3 cup sugar
  • 1 tbsp vanilla extract
  • Pinch salt

For the Chocolate Ganache Sauce

  • 1/2 cup whipping cream
  • 1 1/2 cups chocolate chips


  1. Grease an 8x8 inch baking dish well. Toss the bread cubes with the nutmeg and cinnamon.
  2. Place half the bread cubes in the bottom of the greased baking dish and sprinkle evenly with half the raspberries. Repeat a second layer of the remaining bread cubes and raspberries.
  3. Whisk together the 1 cup whipping cream, milk, eggs, egg yolks, sugar, vanilla and salt.
  4. Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked.
  5. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.
  6. Serve with warm chocolate ganache sauce.

To prepare the Chocolate Ganache:

  1. Scald the whipping cream in microwave just to the point that it almost boils then pour it over the chocolate chips in a glass bowl.
  2. Let stand for five minutes before stirring until smooth. Drizzle over the warm bread pudding.