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–+ servings

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
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8

Equipment

  • Food processor

Ingredients
  

  • 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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