This White Chocolate, Whiskey, and Raspberry Bread Pudding is a decadent twist on a classic dessert, blending rich, creamy textures with bold, indulgent flavors. The velvety white chocolate melts into every bite, while the whiskey adds a warm, sophisticated depth that perfectly complements the tart, juicy raspberries. In just 40 minutes of prep and 45 minutes of baking, you’ll create a dessert that feels both luxurious and comforting.
Each spoonful offers a delightful contrast of soft, custardy bread and bursts of fruity sweetness, making it an unforgettable treat for any occasion. The aroma alone, as it bakes, will fill your kitchen with warmth and anticipation. Whether served warm or chilled, this dessert is sure to impress with its harmonious blend of flavors and textures.
Ingredients for White Chocolate, Whiskey, and Raspberry Bread Pudding
- 10 slices (11oz/310g) day-old white bread (stale bread works best for soaking up the custard)
- ½ cup (4oz/115g) butter, softened (plus extra for greasing the baking dish)
- 2 cups (16oz/450g) whole milk
- 1 cup (8oz/225g) heavy cream
- 1 vanilla pod, split lengthwise (optional, or substitute with 1 teaspoon vanilla extract)
- 1 cup (6oz/170g) white chocolate, finely chopped (or use white chocolate chips)
- 4 eggs
- ½ cup (4oz/115g) sugar
- ½ cup (4oz/115g) whiskey (optional, omit for a non-alcoholic version)
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 1 cup (5oz/142g) fresh raspberries (frozen can be used if fresh aren’t available)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Generously butter a 9×13 inch (23x33cm) baking dish.
- Prepare the bread: Generously butter the bread slices, cut them in half, and arrange them in the prepared baking dish. Set aside.
- Heat the milk mixture: In a saucepan, combine the milk, cream, and vanilla pod (if using). Heat over medium heat until gently steaming. Add the white chocolate and stir until fully melted. Remove from heat.
- Whisk eggs and sugar: In a large bowl, whisk together the eggs and sugar until well combined.
- Temper the eggs: Slowly add the hot milk mixture to the egg mixture, one cup at a time, whisking constantly to prevent curdling. This process is called tempering.
- Strain the custard: Strain the custard into another bowl to remove the vanilla pod and any egg bits. Stir in the whiskey (if using), vanilla extract, and salt.
- Soak the bread: Pour the strained custard over the bread slices in the baking dish. Let soak for at least 30 minutes, gently pressing down on the bread occasionally to ensure even soaking.
- Add raspberries: Dot the fresh raspberries between the bread slices.
- Bake: Bake in the preheated oven for about 45 minutes, or until the pudding is puffed up and golden on top.
- Serve: Serve warm with whipped cream. Store any leftovers in the fridge, covered, for up to 3 days.
Perfect Pairings: Sauce and Topping Ideas
Elevate your bread pudding with a drizzle of warm white chocolate ganache or a dollop of whiskey-infused whipped cream. For a tangy contrast, try a raspberry coulis made by blending fresh raspberries with a touch of sugar and lemon juice. These additions will take your dessert to the next level!
Make It Ahead: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual portions in the microwave for 20-30 seconds or warm in the oven at 300°F (150°C) for 10-15 minutes. For a crispy top, broil for the last minute—just keep an eye on it!
Mix It Up: Recipe Variations to Try
Swap out the raspberries for blackberries or blueberries for a different berry twist. If whiskey isn’t your thing, substitute it with Baileys Irish Cream or omit it entirely. For a nutty crunch, sprinkle chopped pecans or sliced almonds on top before baking.
Time-Saving Hacks for Busy Bakers
Use pre-sliced bread to skip the cutting step, or prepare the custard the night before and let it chill in the fridge. When ready to bake, simply pour it over the bread and let it soak while the oven preheats. These small tweaks can save you precious minutes!
Essential Equipment for Success
A 9×13 inch baking dish is key for this recipe, but if you don’t have one, two smaller dishes will work too. Use a fine mesh strainer to ensure your custard is smooth and lump-free. A whisk and saucepan are must-haves for creating the perfect custard base.
White Chocolate, Whiskey, and Raspberry Bread Pudding
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 9×13 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
- 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.
- Lastly, dot the raspberries between the slices of bread.
- Bake for roughly 45 minutes, or until the pudding looks a little puffed up.
- Serve warm with whipped cream. Store any leftovers in the fridge covered for up to 3 days.
