Real Recipes From Real Home Cooks ®

triple chocolate raspberry bread pudding

a recipe by
Karen B
Manchester, NH

This is decacent and rich! Many bread puddings call for baking in a water bath (bain Marie) but I did not use this method and the pudding was fine. Just do not over bake.

serves many
prep time 40 Min
cook time 1 Hr
method Bake

Ingredients For triple chocolate raspberry bread pudding

  • 1 lg
    loaf of stale, french or italian bread, cut into 1 inch cubes (if your bread is fresh, place cubes on a cookie sheet in a 250 degree oven for 10 to 15 minutes before use).
  • 3 1/2 c
    any combination of...whole or reduced fat [do not use skim] milk, heavy or light cream, half and half, or even extra cream iced coffee, or buttermilk ( i used 2 1/4 cups of creamy iced coffee, 1 cup buttermilk, and 1/4 cup light cream)
  • 1/2 c
    coffee liqueur or chambord raspberry liqueur
  • 1 c
  • 1 c
    brown sugar, lightly packed
  • 1/2 c
    cocoa powder, unsweetened
  • 1 Tbsp
  • 1 1/2 tsp
  • 6 lg
    eggs, beaten
  • 8 oz
    semi sweet morsels
  • 2 c
    fresh raspberries
  • 1/4 c
    shaved bittersweet chocolate for garnish
  • 1/2 c
    walnut halves for garnish
  • 1 c
    freshly whipped cream for serving

How To Make triple chocolate raspberry bread pudding

  • 1
    Preheat oven to 325 degrees. Grease bottom and sides of a 13x9, or comparably sized oven-safe casserole dish.
  • 2
    Place half the bread cubes in the greased pan. Sprinkle with half the raspberries and half the chocolate morsels. Top with remaining bread cubes, raspberries, and morsels, and set aside.
  • 3
    In a large bowl, beat the eggs then whisk in the milk/iced coffee/cream combination (or just milk), vanilla, and liqueur.
  • 4
    In a separate bowl, whisk together the sugar, brown sugar, cocoa, and cinnamon. Add to the milk/egg mixture and whisk until sugars are dissolved.
  • 5
    Gently, pour the egg mixture over the cubed bread, raspberries, and morsels in the baking dish. Press down gently on the top, with back of a spatula so all bread is covered. Let sit 20 minutes WITHOUT STIRRING, until most of the bread is moist and liquid absorbed. Top with walnut halves.
  • 6
    Bake for 1 hour or until a knife inserted comes out mostly clean (melted chocolate and raspberry may stick to the knife and the center should still be a little moist, but not soupy.) . Mainly the egg mixture should be set around outside of dish and only slight movement in the center. The pudding will continue to cook once removed from the oven.
  • 7
    Serve warm, or cold with whipped cream (optional.)