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Try this delicious White Chocolate Raspberry Bread Pudding from Culinary Team BC!

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Photo of White Chocolate Raspberry Bread Pudding

Recipe by Fumiko Moreton and Chiyo Higashimura, Pastry Chefs from 2013 Culinary Team BC


  • 500 g cubed brioche
  • 12 egg yolks
  • 2/3 cup (160 mL) sugar
  • 2 cups (500 mL) milk
  • 2 cups (500 mL) cream
  • 1 vanilla bean
  • 1 cup (250 mL) white chocolate chips
  • 1-1/2 cup (375 mL) raspberries


Preheat oven to 300 degrees F. Lightly grease a 9 x 13 x 2 inch baking dish with butter.
Place the milk, cream, vanilla bean and seeds into a saucepan and bring to a boil. Whisk together sugar and the egg yolks in a bowl. Whisking constantly, gradually add the hot cream mixture. Strain over the brioche to remove the vanilla bean.
In a large bowl. Stir in bread cubes, white chocolate chips and raspberry then transfer to the baking dish.

Place the dish in a roasting pan. Pour hot water into roasting pan to come halfway up sides of the dish. Bake until just set and very light golden brown on top about 30 minutes.

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