Triple Chocolate Raspberry Bread Pudding

3
Karen B

By
@kittyohkitty

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.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
many
Prep:
40 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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1 large
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
sugar
1 c
brown sugar, lightly packed
1/2 c
cocoa powder, unsweetened
1 Tbsp
vanilla
1 1/2 tsp
cinnamon
6 large
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

Step-by-Step

  • 1Preheat oven to 325 degrees. Grease bottom and sides of a 13x9, or comparably sized oven-safe casserole dish.
  • 2Place 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.
  • 3In a large bowl, beat the eggs then whisk in the milk/iced coffee/cream combination (or just milk), vanilla, and liqueur.
  • 4In a separate bowl, whisk together the sugar, brown sugar, cocoa, and cinnamon. Add to the milk/egg mixture and whisk until sugars are dissolved.
  • 5Gently, 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.
  • 6Bake 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.
  • 7Serve warm, or cold with whipped cream (optional.)

Printable Recipe Card

About Triple Chocolate Raspberry Bread Pudding

Course/Dish: Puddings, Chocolate
Main Ingredient: Bread
Regional Style: American




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