Don’t let the sound of making bread pudding with a dessert sauce overwhelm you. There couldn’t be an easier recipe to make for tonight’s dinner than this Raspberry White Chocolate Bread Pudding. It’s so easy, in fact, I’m adding an Amaretto Cream Sauce to the mix to make it even more decadent. The entire recipe bakes in an hour and only takes 20 minutes to assemble. It’s a great way to use up day-old bread and enjoy fresh fruit, to boot.
This recipe was first published in 2017 since the three images I included were horrible. I updated this post to include more step-by-step images. I eliminated the water bath, and added a dessert sauce to serve with it.
What is bread pudding?
Bread pudding is a dessert made with stale bread that bakes in an egg custard until set. Bread puddings are sweet dessert recipes. Savory variations of bread pudding also exist. They’re usually a breakfast or brunch dish. Bread pudding is a European invention. It was a way for peasants to make use of old bread.
One taste of this recipe, and you’ll wonder why rich people didn’t eat it too.
What do I need to make this Raspberry White Chocolate Bread Pudding?
Large eggs, melted and cooled unsalted butter, heavy cream, whole milk, sugar, cardamom, and salt go into the custard. You also need one pound of day-old bread. I love to use either Pan Sobao or Brioche bread, but you can also use soft Italian or French bread for this. You also need fresh raspberries and white chocolate chips.
Replace the raspberries with your favorite small berries like blueberries or blackberries. If you want to use strawberries instead, use the same amount. Cut them into quarters since they are larger. You can turn this from a raspberry white chocolate to a dark chocolate bread pudding, too. Milk and semi-sweet chocolate chips also work in this recipe.
Why do I have to use old bread for bread pudding?
It is important to use bread that isn’t fresh making bread pudding. That’s because you want the bread to absorb the custard it’s baking in. Fresh bread has a structure that is too tender. As a result, as soon as it absorbs the max amount of custard it can hold, it’ll begin to disintegrate. Not only will that leave your raspberry white chocolate bread pudding with no structure after baking, but it’ll also make it soupy. Day-old bread is firmer and drier, meaning it will have the structure it needs to soak up the custard and retain it as the bread pudding bakes.
What if I don’t have day-old bread?
Fake it if you don’t have old bread! Put the cubes of bread on a sheetpan and into a 200°F (93°C) oven. Bake the cubes until they dry out, or for about 15 minutes. Toss the cubes of bread once or twice during heating to ensure the bread is evenly dry.
There is such a thing as bread that is too dried out. Since the bread pudding only takes an hour to bake, bread that is too stale or dry doesn’t have enough time to get soft before it gets toasted by the oven’s heat. So you’ll go to scoop it out and find you have thickened cream instead of raspberry white chocolate bread pudding.
One to three-day-old bread is what you need for this recipe. I’ve used bread as old as three days and been okay.
Before you begin the custard, preheat your oven to 350°F (177°C). Use a pastry brush to brush 1 tablespoon of the melted butter on the bottom and insides of a 9″x 13″ x 3″ deep baking dish. Set this dish aside.
How far ahead can I make the custard for my Raspberry White Chocolate Bread Pudding?
The custard is the easiest part of this recipe. Add the remaining melted butter to a large bowl with lightly beaten eggs. Next, add the sugar, cardamom, and kosher salt. You can replace the cardamom in this recipe with ground cinnamon if you’re not a fan. I, personally, think cardamom and berries belong together. Forever.
Whisk the ingredients together to begin dissolving the sugar. Now just pour in the cream, milk, and almond extract. Whisk the mixture until smooth to complete the custard. Told ya it was easy.
You can make the custard a day ahead and store it in a container in the fridge. Make sure to whisk it again to mix the spices into the custard before you add the bread, though.
If you don’t have heavy cream, you can replace it and the whole milk with 2 cups of half-and-half. That’s all half-and-half is anyway. You can use a dairy-free half-and-half to make this a dairy-free raspberry white chocolate bread pudding, too. You’ll also need to replace the white chocolate chips with vegan or dairy-free white chocolate. The same goes for the butter. Just replace it with vegan butter.
How long can I let the bread soak in the custard?
Use a spoon to fold the day-old bread cubes into the custard in the mixing bowl. This is why a larger than normal bowl is great. You need room to toss the bread in that liquid. Make sure all of the bread is coated in that egg custard.
Pour half of the bread and custard mixture into your prepared baking dish. Sprinkle a cup of the raspberries onto the bread in the dish. Next, sprinkle a half-cup of the white chocolate chips over the raspberries. I use this layering technique to avoid breaking up the berries.
Top the chocolate chips with the remaining bread/custard mixture. Finish the bread pudding with another cup of raspberries (or whatever remains) and the remaining chocolate.
Now, if you want, you can wrap the unbaked bread pudding dish in foil or plastic. Store the assembled bread pudding in the fridge overnight or less than 24 hours before baking. An hour before you plan to bake the raspberry white chocolate bread pudding, remove the dish from the fridge. To keep the ceramic or glass dish from exploding in the oven- due to a drastic change in temp- you need to let it come to room temp first before baking.
But if you’re not making this ahead, the raspberry white chocolate bread pudding is now ready to bake. Just cover the baking dish with a layer of foil and bake it for 45 minutes. After 45 minutes, remove the foil cover and continue baking the bread pudding for 15 minutes. Since the bread pudding will puff up towards the end of baking, I slide the foil cover under the rack the baking dish is on to catch any spills that might occur.
Can I use frozen raspberries?
To use frozen raspberries, thaw and strain the same amount of frozen raspberries. Add them in the same manner as the fresh.
Can I freeze unbaked bread pudding?
To freeze the raspberry white chocolate bread pudding before baking, make sure you assemble it in a freezer-safe dish. Once assembled, wrap the dish in a layer or two of heavy-duty aluminum foil and freeze for 3 months.
Thaw the frozen bread pudding in the fridge overnight before you pull it out of the fridge to warm up. Bring the dish nearly to room temp to keep it from exploding in the preheated oven. Then, bake as instructed.
What sauce is served with Raspberry White Chocolate Bread Pudding?
Most bread pudding recipes have a sauce that they’re served with. Bread pudding sauces can be anything from a hard sauce with whipped cream consistency to a thin glaze. I love to serve this bread pudding with an amaretto cream sauce. Amaretto is an almond-flavored liqueur made from the pits of stone fruit or from bitter almonds. Almond, like cardamom, brings out the flavor of the raspberries in the bread pudding.
You need unsalted butter, heavy cream, egg yolk, dark brown sugar, cardamom, flour, kosher salt, and the amaretto to make this sauce. Most bread pudding sauces are boozy, and this one is no exception. There’s no flambeing of the amaretto either, so the alcohol content will not burn off completely. You can replace the amaretto in the sauce with 1 tablespoon of almond extract if you don’t imbibe or don’t feel comfortable giving it to your kiddos.
How do I make the Amaretto Cream Sauce?
Stir together the brown sugar, flour, cardamom, and salt with a whisk in a saucier. In a small mixing bowl, whisk the cream, amaretto, egg yolk, and melted butter together. Once the egg yolk is mixed in with the other liquids, whisk this mixture into the pot. Be sure to whisk the dry and the wet ingredients together until they are fully combined.
Turn the stove to medium-low heat. Whisk constantly as the liquid heats and allow it to come to a simmer. Make sure you use the whisk to scrape the sides of the pot. The cream mixture likes to hang out there and will start to clump.
Once the cream sauce comes to a simmer, turn the stove to low. Continue cooking the sauce, whisking slowly but constantly, for another 1-2 minutes. Once the sauce reaches the consistency of thick cream, turn the stove off.
How far ahead can I make the Amaretto Cream Sauce?
I wait until the bread pudding has 15 minutes of baking time left before I begin the amaretto sauce. That way, when I’m ready to pour it, it’s still warm and fluid. Because, as the cream sauce sits, it grows thicker. To loosen the cream sauce, just whisk in a tablespoon or two of warm cream. You can warm the cream in the microwave or on the stove. The consistency of the amaretto sauce is best when it’s thick, like maple syrup, but you can always thin it out to suit your preference.
Make this amaretto cream sauce 1-2 days ahead and store it in a jar in the fridge, covered. Reheat it on low in the microwave for 15-20 seconds to warm it until runny.
What does the baked Raspberry White Chocolate Bread Pudding look like when it’s done?
Remove the bread pudding from the oven when it’s puffed up, and the bread is golden brown. The center of the bread pudding may jiggle a little, but it will firm up as it cools down. If you still see puddles of custard anywhere in the bread pudding, just return the dish to the oven and bake for another 10-15 minutes, or until set. Cover the pan with foil if the top is getting too brown, too.
Remove the baking dish from the oven and allow it to cool for at least 20 minutes before serving. This time allows everything inside the bread pudding a chance to settle down. If you serve it too quickly, it’s going to be wetter. Plus, it’ll burn the crap outta your mouth.
How do I serve this Raspberry White Chocolate Bread Pudding?
To serve this bread pudding, use the edge of a wide, offset spatula to cut your servings. Lift the servings out, then plop them onto a plate. Pour as little or as much of the amaretto cream sauce over each serving.
You’ll notice the white chocolate chips look toasty. That brown color tastes so much like caramel, you’re going to start twitching with excitement after the first bite. The tart raspberries add a contrast to the sweetness of the chocolate and amaretto sauce.
You can serve this raspberry white chocolate bread pudding with just the sauce or with your favorite ice cream. I like serving it with a scoop of my vanilla frozen custard, but this new Ponche Frozen Custard would also be amazing on it.
Whether or not you serve it hot or cold depends on your mood. Everyone in my family eats their bread pudding warm. Serving it cold is not unheard of though, it’s just a personal preference.
Do I have to top my Raspberry White Chocolate Bread Pudding with the Amaretto Cream Sauce?
If you’re not into amaretto or, again, aren’t comfortable with the alcohol, serve it with one of these sauces:
- Crème Anglaise
- Cajeta
- Chocolate Ganache from this recipe.
You can serve it with any of these sauces or just leave it plain. Neither decision is a bad one.
Is bread pudding only for dessert?
To savages, maybe. But we’re refined, sophisticated people. We can eat bread pudding whenever the hell we feel like it. My kids eat this raspberry white chocolate bread pudding for breakfast all the time, and I’m not mad at it. Typically, yes, it is considered a dessert. Bread pudding for breakfast or brunch is not unheard of, though, so give it a go.
How do I store leftover bread pudding?
Store any leftover bread pudding in a food storage container in the fridge for 3 days. Reheat the bread pudding in the microwave for a minute to give it a fresh taste.
To freeze this bread pudding, allow it to cool completely, then transfer it to a freezer-safe container. Freeze the bread pudding for 2 months. Thaw it in the fridge, then enjoy it cold or warmed in the microwave.
Be sure to save this recipe to whichever board you want. Don’t forget to let me know what you thought of it when you make it too! Just leave me a comment below.
Raspberry White Chocolate Bread Pudding with Amaretto Sauce
at Sense & EdibilityIngredients
- 1 pound (454 grams) day-old bread (pan sobao, brioche, french, or challah)
- 4 tablespoons (57 grams) unsalted butter melted, separated
- 3 large eggs
- 1 cup (201 grams) sugar
- 1 teaspoon (2 grams) ground cardamom (or ground cinnamon)
- pinch kosher salt
- 1 cup (240 milliliters) heavy cream
- 1 cup (240 milliliters) whole milk
- 1 teaspoon almond extract
- 12 ounces (340 grams) raspberries divided
- 1 cup (170 grams) white chocolate chips
Amaretto Cream Sauce
- 3/4 cup (180 milliliters) heavy cream plus more to thin as needed
- 1 large egg yolk
- 1/4 cup (59 milliliters) amaretto (or whole milk)*
- 1 tablespoon (14 grams) unsalted butter melted
- 1/4 cup, packed (53 grams) dark brown sugar
- 2 teaspoons (6 grams) all-purpose flour
- pinch ground cardamom or ground cinnamon
- pinch kosher salt
Instructions
Cut the Bread
- Position one of your oven racks so the dish can set in the middle of the oven. Preheat your oven to 350°F (177°C). Use a pastry brush or a paper towel to grease the bottom and insides of a 9" x 13" baking dish with 1 tablespoon of the melted butter. Set the baking dish aside.
- Using a serrated knife, cut the day-old bread into 1-inch cubes. Set the bread cubes aside while you mix the custard.
Prepare the Custard
- Add the remaining melted butter, eggs, sugar, cardamom, and kosher salt to a large mixing bowl. Whisk these ingredients together to begin dissolving the sugar. Pour the cream, milk, and almond extract into the egg mixture and whisk until smooth and runny.
Assemble the Raspberry White Chocolate Bread Pudding, Then Bake
- Use a spoon to fold the day-old bread cubes into the custard in the mixing bowl. Pour half of this bread and custard mixture into your prepared baking dish. Sprinkle a cup of the raspberries onto the bread in the dish. Next, sprinkle a half-cup of the white chocolate chips over the raspberries. Top the chocolate chips with the remaining bread/custard mixture. Finish the bread pudding with another cup of raspberries (or whatever remains) and the remaining chocolate.
- Cover the baking dish with a layer of foil and transfer it to the preheated oven. Bake the bread pudding for 45 minutes.
- After 45 minutes, remove the foil cover and continue baking the bread pudding for 15 minutes. Since the bread pudding will puff up towards the end of baking, slide the foil cover under the rack the baking dish is on to catch any spills that might occur.
Prepare the Amaretto Cream Sauce
- Whisk the cream, amaretto, egg yolk, and melted butter together in a separate mixing bowl. Once the egg yolk is mixed in with the other liquids, whisk this mixture into the dry ingredients in the pot. Whisk the dry and the wet ingredients together until they are fully combined.
- Turn the stove on to medium-low. Heat the mixture, while whisking constantly, and allow the mixture to come to a simmer. Be sure to scrape the sides of the pot to keep the sauce from clumping there.
- Once the cream sauce comes to a simmer, turn the stove to low. Continue cooking the sauce, whisking slowly but constantly, for another 1-2 minutes, or until the sauce reaches the consistency of thick cream.Turn the stove off. Allow the amaretto sauce to sit, off the stove until you're ready to serve. If you don't plan to use it right away, transfer it to the fridge. You'll need to warm it before using (see notes section).
Sauce, then Serve the Raspberry White Chocolate Bread Pudding
- Remove the baking dish from the oven once the bread pudding has baked for 1 hour and is puffy and golden brown. The center of the bread pudding may jiggle a little, but it will firm up as it cools down. However, if you still see puddles of custard anywhere in the bread pudding, return the dish to the oven and bake for another 10-15 minutes, or until set. You can cover the pan with foil if the top is getting too brown.
- Remove the baking dish from the oven and allow it to cool for at least 20 minutes before serving. Portion out the bread pudding as desired and top each serving with a drizzle of the Amaretto Cream Sauce.
Notes
Swaps and Subs:
- Ground cinnamon can be used in place of ground cardamom.
- If you don't have heavy cream, you can replace it and the whole milk with 2 cups of half-and-half.
- Use the same amount of thawed and strained frozen raspberries instead of fresh.
- Replace the raspberries with the same amount of blueberries or blackberries. To use strawberries instead, use the same amount, but cut them into quarters since they are larger.
- Instead of making a white chocolate bread pudding, use dark, milk, or semi-sweet chocolate chips.
- Replace the amaretto in the sauce with 1 tablespoon of almond extract and add it with cream and butter.
Dairy-Free Raspberry White Chocolate Bread Pudding:
- Be sure your bread was not made with milk or butter.
- Use two cups of dairy-free half-and-half instead of heavy cream and milk.
- Replace the white chocolate chips with vegan or dairy-free white chocolate.
- Use a vegan butter to grease the baking dish and in the custard and sauce.
- Use coconut cream (not cream of coconut) in the amaretto sauce.
Tips and Tricks:
- To dry out your freshly baked bread:
- Put the cubes of bread on a sheetpan.
- Bake the bread in a 200°F (93°C) oven until they dry out, or for about 15 minutes.
- Toss the cubes of bread once or twice during heating to ensure the bread is evenly dry.
- To make the custard ahead:
- Make the custard a day ahead and store it in a container in the fridge.
- Whisk the custard before adding the bread to incorporate the spices.
- Make-ahead bread pudding:
- Wrap the unbaked, assembled bread pudding dish in foil or plastic.
- Store the assembled bread pudding in the fridge overnight (or less than 24 hours) before baking.
- An hour before you plan to bake the raspberry white chocolate bread pudding, remove the dish from the fridge.
- Bake as instructed.
- To freeze unbaked bread pudding:
- First, assemble the bread pudding in a freezer-safe dish.
- Once assembled, wrap the dish in 1 or 2 layers of heavy-duty aluminum foil.
- Freeze for 3 months.
- Thaw the frozen bread pudding in the fridge overnight before allowing it to come nearly to room temp.
- Bake as instructed.
- Wait until the bread pudding has 15 minutes of baking time left before starting the amaretto sauce. That way, it's still warm when you're ready to use it.
- As the amaretto cream sauce sits, it grows thicker. To loosen the cream sauce, whisk in 1-2 tablespoons of warm cream. (You can warm the cream in the microwave or on the stove.)
- To make the Amaretto Cream Sauce ahead:
- Make the sauce as instructed. Allow the sauce to cool.
- Store the cool sauce in a jar in the fridge, covered, for 1-2 days.
- Reheat the sauce on low in the microwave for 15-20 seconds to warm it until loose.
Serving Suggestions:
Instead of topping your Raspberry White Chocolate Bread Pudding with the Amaretto Sauce, try these toppings:- Crème Anglaise
- Cajeta
- Chocolate Ganache from this recipe.
- Vanilla Frozen Custard
- Ponche Frozen Custard
Storage Instructions:
- Store any leftover bread pudding in a food storage container in the fridge for 3 days. Reheat the bread pudding in the microwave for a minute to give it a fresh taste.
-
To freeze baked bread pudding:
- Allow the bread pudding to cool completely.
- Transfer it to a freezer-safe container and freeze the bread pudding for 2 months.
- Thaw it completely in the fridge (usually overnight), then enjoy it cold or warmed in the microwave.
Absolutely amazing work. Thank you so much for sharing and inspiration.
My pleasure!
This recipe is AMAZING. I will eat this for the rest of my life! So good and easy-peasy.
I’m glad you like it!
Why cardamom? I am not a big fan of this spice. Can it be left out? Other wise this recipe is what I have been looking for.
Why not cardamom? LOL! Seriously, though, cardamom with berries is a perfect flavor combo. Even if you think you won’t like it, there’s no harm in trying it. I suggest always making a recipe as written the first time out. Between the bread, the raspberries, the white chocolate and the egg custard, you’d have to have superhuman tastebuds to be able to pick out a teaspoon of cardamom. If you do hate it, just omit it.
Omg this looks so heavenly. Looks delish
It is pretty doggone divine, Jennifer!
This looks so good! My husband LOVES raspberry bread pudding and I like white chocolate so it would be fun to make this for dessert sometime soon. Thank you for the recipe!
It’s my pleasure! I hope you enjoy it, Shani!
Marta, this looks so good! I love your recipes and your photography, your food always looks delicious 🙂
Thank you so much, Cristina. That really means a lot to me.