White Chocolate, Whiskey, and Raspberry Bread Pudding
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.
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 9x13 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.
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