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Easter Breakfast: Chocolate Raspberry Bread Pudding

By Rebecca

I look for easy & delicious meals to make for breakfast or brunch on the weekends. It’s the only time the entire family is home and I feel like yummy food brings my 18 year old out of her room and my husband gets something to eat before he gets busy.

One of my favorite meals is the Chocolate Raspberry Bread Pudding that I’ve adapted slightly from Two Peas and Their Pod and I’ve added the recipe below. One of the things I love most about this bread pudding is that it doesn’t take much time to prepare and it doesn’t have to soak overnight. It was great for our Easter morning after the girls went through their baskets (or in Penelope’s case, her doll bed). I hope you love it as much as we do!

The combination of raspberries, chocolate and bread is perfect! We always have extra chocolate drizzle left over and my husband finds other uses for that – such as chocolate milk. I haven’t tried this, yet, so I’m not sure.

Chocolate Raspberry Bread Pudding

Chocolate Raspberry Bread Pudding

yield: 8-10 SERVINGS  |  prep time: 15 MINUTES  |  cook time: 40 MINUTES |  total time: 60 MINUTES


For the Bread Pudding:
1 loaf day old bread,cut into 1 in. squares (about 8 cups) – I use farmhouse style bread from the bakery
2 cups milk (I use whatever type we have on hand)
1 cup heavy cream
3 large eggs, lightly beaten
1 1/2 cups granulated sugar
1/2 cup brown sugar
2 teaspoons vanilla extract
4 tablespoons unsalted butter, melted
1 (6 oz) package fresh Driscoll’s raspberries, divided
1/2 cup semi-sweet chocolate chips

For the Chocolate Sauce:
1/2 cup heavy cream
1/2 tablespoon butter
3/4 cup semi-sweet chocolate chips


1. Preheat oven to 350°F

2. Put the bread cubes in a large bowl. Combine the heavy cream and milk. Pour over the bread and let sit until the bread soaks up milk mixture.

3. In a separate bowl, combine eggs, sugar, brown sugar, and vanilla.

4. Pour melted butter into the bottom of a 9×13 in. baking pan. Coat the bottom and the sides of the pan with the melted butter. Pour in the bread mixture and top with 1/2 cup of raspberries. Pour the egg and sugar mixture over the top of the bread and raspberries. Top with remaining raspberries and the chocolate chips.

Once you remove the bread pudding from the oven, it can be served immediately onto plates and drizzled with the chocolate sauce and topped with a few extra raspberries.


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