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Raspberry White Chocolate Bread Pudding

There is something wonderfully comforting about a warm bread pudding fresh from the oven. Soft in the center, lightly golden around the edges, and filled with little pockets of melted chocolate and juicy fruit, it turns simple ingredients into a dessert that feels truly special.

This Raspberry White Chocolate Bread Pudding takes the classic comfort of traditional bread pudding and gives it a bright, indulgent twist. Sweet white chocolate balances the naturally tart flavor of raspberries, while buttery bread soaks up a rich vanilla custard to create a dessert that is creamy, tender, and satisfying.

It is an especially lovely dessert for brunches, family gatherings, holiday meals, or whenever you have a loaf of bread that needs a delicious second life.

Why You’ll Love This Recipe

This bread pudding is easy enough for a casual weekend dessert but elegant enough to serve to guests. The combination of raspberries and white chocolate makes every bite interesting: you get creamy sweetness from the custard and chocolate, a little tang from the berries, and a delicate crispness on the golden top.

Another advantage is that the recipe is forgiving. Slightly stale bread works beautifully because it absorbs the custard without immediately falling apart. You can also prepare the pudding ahead of time and bake it when you are ready to serve.

Ingredients

For the bread pudding:

1 large loaf of brioche, challah, or French bread, cut into 1-inch cubes
2 cups fresh raspberries
1 cup white chocolate chips or chopped white chocolate
4 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup granulated sugar
2 teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon salt
2 tablespoons unsalted butter, melted

For the optional vanilla glaze:

1 cup powdered sugar
1–2 tablespoons milk or heavy cream
½ teaspoon vanilla extract

For serving:

Fresh raspberries
Extra white chocolate, finely chopped
Powdered sugar
Whipped cream or vanilla ice cream, if desired

Choosing the Right Bread

The bread is the foundation of this dessert, so choosing the right type makes a noticeable difference.

Brioche produces an especially rich and buttery pudding. Challah is slightly lighter but still soft and flavorful, while French bread gives the pudding a more substantial texture and slightly crispier edges.

If possible, use bread that is a day old. Fresh bread contains more moisture and can become overly soft once the custard is added. If your bread is very fresh, simply spread the cubes on a baking sheet and let them sit uncovered for a few hours, or lightly toast them in the oven until they are just beginning to dry out.

Step 1: Prepare the Bread

Start by cutting the bread into roughly 1-inch cubes.

Try to keep the pieces relatively similar in size so they absorb the custard evenly. Place the cubes into a large mixing bowl and set them aside while you prepare the custard.

If you are using very fresh bread, toast the cubes in a 300°F (150°C) oven for approximately 10–15 minutes. You do not want them to become crunchy like croutons; the goal is simply to remove some moisture.

Step 2: Make the Custard

In a large bowl, whisk together the eggs and granulated sugar until smooth.

Add the whole milk, heavy cream, vanilla extract, cinnamon, and salt. Whisk until everything is thoroughly combined.

The heavy cream provides richness, while the milk keeps the custard from becoming excessively heavy. Vanilla adds warmth, and a small amount of cinnamon gives the pudding a subtle bakery-style flavor without overpowering the raspberries or white chocolate.