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Raspberry-White Chocolate Bread Pudding




Source of Recipe


Internet


List of Ingredients




6 Cups Cubed Stale Bread
6 oz. White Chocolate chips
1 1/2 Cups Raspberries
4 Large Eggs
1 Cup Sugar
2 Cups Heavy Cream
1 Teaspoon Vanilla extract
Pinch Salt



Recipe



Distribute half the stale bread among the ramekins, or spread onto the bottom of a 1 1/2 quart casserole dish. Top with all of the chocolate chips and raspberries.

Beat the eggs briefly, then whisk in the sugar, cream, vanilla, and salt. Distribute among the ramekins, filling each to the top. Bake at 350 degrees until firm, slightly brown, and bubbling (15-35 minutes depending on the size of the ramekins/casserole).

White Chocolate Fudge Sauce:
1 Cup Heavy Cream
8 oz. White chocolate chips

Bring the cream to a simmer over medium-high heat. Immediately pour over the chocolate. Let the mixture sit for three minutes, then slowly whisk until smooth. It will thicken as it cools.