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
Cuisine
American
Keyword
comfort food, comfort food dessert, old fashioned recipes
Prep Time15minutes
Cook Time50minutes
Total Time1hour5minutes
Servings12servings
Calories369kcal
AuthorBarry C. Parsons
Ingredients
2cupsfresh or frozen raspberries
5cupsbread cubesUse any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.
1tspfreshly grated nutmeg
1tspcinnamon
1cupwhipping cream
1cupmilk
2eggs
2egg yolks
2/3cupsugar
1tbspvanilla extract
Pinchsalt
For the Chocolate Ganache Sauce
1/2cupwhipping cream
1 1/2cupschocolate chips
Instructions
Grease an 8x8 inch baking dish well. Toss the bread cubes with the nutmeg and cinnamon.
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.
Whisk together the 1 cup whipping cream, milk, eggs, egg yolks, sugar, vanilla and salt.
Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked.
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.
Serve with warm chocolate ganache sauce.
To prepare the Chocolate Ganache:
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.
Let stand for five minutes before stirring until smooth. Drizzle over the warm bread pudding.