Chocolate Raspberry Bread Pudding is an easy and summery dessert to make and enjoy with your whole family. The entire dish can be made in under an hour, and is a good use for leftover bread. Although it made a wonderful dessert, we also enjoyed it for breakfast on several mornings.

The Ingredients Needed for Chocolate Raspberry Bread Pudding

• The Bread- I used home baked challah for this recipe, but store bought would work fine.
• The Milk- You will need to use whole milk for this recipe.
• The Chocolate- I used Hershey’s bittersweet chocolate, but you could use milk chocolate if that’s what you prefer. I was afraid to use an inexpensive chocolate, like the Hershey’s, in this recipe. But, it was absolutely delicious. And, since my grocery bills can only be described as scary, I couldn’t resist the Hershey’s, since it was at least a dollar cheaper than the other brands.
• The Coffee- This is definitely optional. I added it because I felt the custard was a little too sweet without it.
• The Raspberries- I used fresh raspberries to decorate my bread pudding for the pictures, but I used frozen raspberries for the recipe. Frozen raspberries are so much cheaper than fresh, and frankly, more reliably not moldy. And, I already had a giant bag of raspberries in my freezer.
• Creme Fraiche- I know this can be hard to find, but it is truly worth tracking down. However, if you can’t easily find it, just substitute sour cream.

The Equipment

• A Food Processor- You could use this to puree your fresh raspberries. I microwaved my frozen raspberries for a minute, and that made them soft enough to go through the sieve.
• The Sieve- You will need this to get the seeds out of the raspberries. Or, you could skip this step, if you don’t mind the seeds.
• The Casserole- I used a large oval ceramic dish for my bread pudding. Small individual dishes, like cocettes, would be super cute. Just bake them for half the time.

How I Made It

• I started this dish by baking a challah. The recipe for the dish is on my blog.
• Next, I mixed up the custard mixture, and baked off the pudding.
• While it was in the oven, I made the Raspberry Creme Fraiche.
• Finally, we ate it for a mid-afternoon snack.

This is a truly delicious summer dessert, that can be enjoyed any time of the day. A lot of bread puddings are somewhat heavy, but this Chocolate Raspberry Bread Pudding is actually fairly light. If you are a chocolate lover, this is an absolutely magical dessert, that you should try very soon.

Chocolate Raspberry Bread Pudding

Dark and rich chocolate bread pudding, topped with raspberry creme fraiche and fresh raspberries.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8

Equipment

• Food processor

Ingredients

  

1x2x3x

• 12 ounces challah, cut in 1 in. cubes (6 cups)
• 1½ cups heavy cream
• ½ cup whole milk
• ¼ cup sugar
• 6 ounces chopped bittersweet chocolate
• 1 egg
• 4 egg yolks
• ¼ cup black coffee
• 3 cups raspberries
• 1 cup creme fraiche

Instructions

 

• Preheat the oven to 350° and butter a 9 by 13 ceramic casserole.
• In a 3 quart saucepan, combine the heavy cream, milk, and sugar. Heat on low heat and stir until the sugar dissolves, in about 5 minutes. Remove from the heat.
• Add the bittersweet chocolate and whisk the mixture until it is lump free.
• In a mixing bowl, whisk together the egg and egg yolks. Slowly add the cream and chocolate mixture, and the coffee. Then, stir in the bread.
• Pour everything into the buttered casserole. Cover with foil, and bake 40 minutes. Take off the foil, add 1 cup of raspberries and bake 10 more minutes.
• While the pudding bakes, puree the other 2 cups of raspberries, and then push them through a sieve to strain out the seeds. Put the strained berries into a bowl and mix in the creme fraiche.
• Serve the pudding warm, with the raspberry creme fraiche poured over the top.

Keyword bread pudding, chocolate, raspberrry

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