My White Chocolate, Whiskey, and Raspberry Bread Pudding Recipe
Prep Time
40 mins
Cook Time
45 mins
My White Chocolate, Whiskey, and Raspberry Bread Pudding recipe is the perfect combination of sweet and tart for an elevated bread pudding.
Course:
Dessert
Cuisine:
American
Ingredients
- 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
Instructions
-
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
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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.
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Lastly, dot the raspberries between the slices of bread.
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Bake for roughly 45 minutes, or until the pudding looks a little puffed up.
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Serve warm with whipped cream. Store any leftovers in the fridge covered for up to 3 days.