Imagine a dessert so irresistibly rich and comforting that it transforms ordinary day-old bread into a luxurious culinary masterpiece. Our Chocolate Bread Pudding with Raspberry Sauce is not just a recipe; it's a journey of pure indulgence that combines the deep, velvety warmth of chocolate with the bright, tangy burst of fresh raspberries. Whether you're looking to impress dinner guests or treat yourself to a heavenly dessert, this recipe promises to elevate your baking game and create a memorable sweet experience that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 loaf day-old bread, cubed
- 2 cups milk
- 1 cup heavy cream
- 1 cup sugar
- 4 large eggs
- 1 cup chocolate chips
- 1 teaspoon vanilla extract
- 1 cup raspberries (for sauce)
- 1/2 cup sugar (for sauce)
- 1 tablespoon lemon juice (for sauce)
Instructions
- Preheat the oven to 350°F (175°C) and generously butter a 9x13 inch baking dish to prevent sticking.
- Cut the day-old bread into 1-inch cubes and spread them evenly in the prepared baking dish.
- In a large mixing bowl, whisk together milk, heavy cream, sugar, eggs, and vanilla extract until well combined and smooth.
- Sprinkle chocolate chips evenly over the bread cubes in the baking dish.
- Slowly pour the milk and egg mixture over the bread and chocolate chips, ensuring all bread pieces are saturated.
- Let the mixture sit for 10-15 minutes to allow bread to absorb the liquid completely.
- Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the pudding is set but still slightly jiggly in the center.
- While the pudding bakes, prepare the raspberry sauce by combining raspberries, sugar, and lemon juice in a small saucepan.
- Cook the raspberry sauce over medium heat, stirring occasionally, until the berries break down and the mixture thickens, about 10-12 minutes.
- Strain the raspberry sauce through a fine-mesh sieve to remove seeds, then let it cool slightly.
- Remove the bread pudding from the oven and let it rest for 10 minutes before serving.
- Serve warm, drizzling raspberry sauce over each portion.
Tips
- Use day-old bread for the best texture - slightly stale bread absorbs the custard mixture more effectively.
- Allow the bread to soak in the milk mixture for at least 10-15 minutes to ensure maximum flavor absorption.
- Don't overbake - the center should still be slightly jiggly when you remove it from the oven.
- For an extra luxurious touch, use high-quality dark chocolate chips.
- Strain the raspberry sauce to remove seeds for a smoother, more elegant presentation.
- Serve warm for the most decadent experience, but the pudding can also be enjoyed at room temperature.
- For added depth, consider adding a splash of Grand Marnier or rum to the custard mixture.
- If you prefer a less sweet dessert, adjust the sugar quantities in both the pudding and sauce to taste.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 12g
Fat: 26g
Saturated Fat: 14g
Cholesterol: 160mg
