My White Chocolate, Whiskey, and Raspberry Bread Pudding recipe is the perfect combination of sweet and tart for an elevated bread pudding.
Preheat the oven to 350°F (180°C) and generously butter a 9x13 inch (23x33cm) baking dish.
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.
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
Bake for roughly 45 minutes, or until the pudding looks a little puffed up.