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Hi Bold Bakers!
Bread pudding is a beloved dessert in many parts of the world because it can be made with things everyone would be able to find in their cabinets. This White Chocolate, Whiskey, and Raspberry Bread Pudding recipe may look gourmet (seriously, isn’t it beautiful?!), but really, it’s made just like the bread pudding your grandmother may have made — with a few extra decadent ingredients. By adding white chocolate and raspberry, we’re creating a more sophisticated bread pudding that can be served as a fancy Sunday brunch or as a light summery dessert.
The whiskey and raspberries bring a brightness to this dish, and the silky white chocolate custard is irresistible. It’s incredible what just a few ingredients can do to some day-old bread, right?
What Is Bread Pudding?
Bread pudding is typically made with stale bread, milk or cream, eggs, and fat like oil or butter. Popular around the world, bread pudding can be either sweet, made with ingredients like maple syrup, honey, and dried fruit and nuts, or savory, made with things like ham, cheese, and vegetables.
The stale bread is soaked in the liquids of the recipe, other ingredients are added and then baked.
This bread pudding has us soaking our day-old bread in a homemade white chocolate custard and whiskey, dotting with raspberries, and baking.
What You Need To Make White Chocolate, Whiskey, and Raspberry Bread Pudding
How To Make White Chocolate, Whiskey, and Raspberry Bread Pudding
This decadent dessert is easier made than you may think! Just follow these easy steps (and don’t forget to get the full recipe with measurements, on the page down below):
- Butter your bread generously and cut slices in half, placing them in your 9×13 inch baking dish.
- In a saucepan, heat the milk, cream, and a vanilla pod, if you are using one, until it is gently steaming. Add in the white chocolate and stir. Once melted, remove the saucepan from the heat.
- Whisk eggs and sugar together in a large bowl. Once combined, slowly add the hot milk mixture, one cup at a time, to the eggs and sugar, whisking the entire time.
- Strain the custard into another bowl, making sure to remove the vanilla pod and any egg that may have curdled in the heat. Stir in the whiskey, vanilla, and salt.
- Pour the custard over the sliced bread and let it soak for at least 30 minutes, checking periodically to push down the bread, gentle, to make sure it is all getting immersed.
- Place the raspberries between the slices of bread and bake, for roughly 45 minutes, in a preheated 350°F (180°C) oven. The pudding should look a little puffed up when ready.
- Serve warm with whipped cream!
Gemma’s Pro Chef Tips for Making White Chocolate, Whiskey and Raspberry Bread Pudding
- If your bread is still too moist and fresh, place slices in the oven at 350°F (180°C) for 15 minutes before starting this recipe.
- This recipe is great to make ahead! Assemble the bread pudding all the way up to adding the raspberries, then cover and refrigerate overnight. When you’re ready, uncover and bake as directed.
- Substitute bourbon instead of whiskey, or leave out alcohol altogether if desired!
- To make it even more decadent, use brioche or croissants instead of plain bread.
How Do I Store Bread Pudding?
Any leftover bread pudding can be stored in the fridge for up to 3 days. Bread pudding also freezes exceptionally well. Make sure it is room temperature before putting single-serving portions in a freezer-safe container into the freezer; this will make thawing even easier. The frozen bread pudding will keep for 2 months.
Make More Pudding!
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
My White Chocolate, Whiskey, and Raspberry Bread Pudding Recipe
- 10 slices (11oz/310g) day-old white bread .
- ½ cup (4oz/115g) butter, softened
- 2 cups (16oz/450g) whole milk
- 1 cup (8oz/225g) heavy cream
- 1 vanilla pod , split lengthwise (optional)
- 1 cup (6oz/170g) white chocolate, finely chopped
- 4 eggs
- ½ cup (4oz/115g) sugar
- ½ cup (4oz/115g) whiskey (optional)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup (5oz/142g) fresh raspberries
- Preheat the oven to 350°F (180°C) and generously butter a 9x13 inch (23x33cm) baking dish.
- Generously butter the bread, cut slices in half and place in the baking dish. Set aside.
- In a saucepan, heat milk, cream and vanilla pod (if using) until gently steaming. Add in white chocolate and stir until melted. Remove from the heat.
- In a large bowl, whisk eggs and sugar.
- One cup at a time, slowly add the hot milk mixture to the egg mixture, whisking the whole time. This is called ‘tempering.'
- Strain the custard into another bowl to remove the vanilla pod and any egg that may have curdled. Stir in the whiskey, vanilla extract, and salt
- Pour the strained custard over the sliced bread and let soak for a minimum of 30 minutes, pushing down gently on the bread every now and then to make sure all the bread is getting immersed.
- Lastly, dot the raspberries between the slices of bread.
- Bake for roughly 45 minutes, or until the pudding looks a little puffed up.
- Serve warm with whipped cream. Store any leftovers in the fridge covered for up to 3 days.