Desserts
Raspberry and Chocolate Chip Bread Pudding
Makes 8 servings
Raspberry and Chocolate Chip Bread Pudding
Makes 8 servings
A great make-ahead dessert from fridge to table in less than an hour.
Nutritional information per serving:Calories 397 (45% from fat)
carb. 45g
pro. 10g
fat 20g
sat. fat 11g
chol. 142 mg
sod. 432mg
calc. 117mg
fiber 1g
carb. 45g
pro. 10g
fat 20g
sat. fat 11g
chol. 142 mg
sod. 432mg
calc. 117mg
fiber 1g
Ingredients
- 6
cups challah bread cubes, about half of a pound loaf, Cut into 1" pieces - ½cup chocolate chips
- 1cup fresh raspberries
- 2large eggs
- ¼cup granulated sugar
- ¾cup whole milk
- ¾cup heavy cream
- 1teaspoon pure vanilla extract
- Nonstick cooking spray
Preparation
- 1.
Put the bread cubes, chocolate chips and raspberries into a large bowl. - 2.
Put the eggs and sugar into a mixing bowl and whisk until light and frothy. Add the milk, heavy cream and vanilla and continue to whisk until well combined. Pour liquid mixture over the bread, chocolate chips and raspberries. Gently stir to fully coat. Cover with plastic and allow to rest in the refrigerator for a minimum of 3 hours and up to overnight. - 3.
Lightly coat a 9" x 5" loaf pan with nonstick cooking spray. Transfer the soaked bread mixture to the pan. Cover with aluminum foil that has also been sprayed with nonstick cooking spray. Put the pan onto the tray inside the steamer. Secure lid. - 4.
Select Manual, set timer to 1 hour and press Start. Bread pudding is done when it is nicely puffed and the internal temperature registers 160°F. Serve immediately with freshly whipped cream.
