Raspberry Chocolate Bread Pudding

This decadent bread pudding is the perfect holiday dessert!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 -10 servings


For the Bread Pudding:

  • 1 loaf day old French bread cut into 1-inch squares (about 8 cups)
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large eggs lightly beaten
  • 1 1/2 cups granulated sugar
  • 1/2 cup light 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 the mixture.
  3. In a separate bowl, beat eggs, sugar, brown sugar, and vanilla together.
  4. Pour melted butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan with the butter. Pour in the bread mixture and top with 1/2 cup of the raspberries. Pour the egg and sugar mixture over the bread and raspberries. Top with remaining raspberries and chocolate chips.
  5. Bake for 40 minutes, or until the bread pudding is set and the corners are slightly browned. Let cool on a wire rack while you make the chocolate sauce.
  6. Heat the cream and butter in a small saucepan over medium heat. Add the chocolate chips and stir until the sauce is smooth. Remove from heat and cool to room temperature.
  7. Cut the bread pudding into squares and drizzle chocolate sauce over each piece. Garnish with additional raspberries, if desired.
  8. Note-if you want to swirl the chocolate chips, remove the bread pudding from the oven after 20 minutes of baking and swirl with a toothpick. Place the bread pudding back in the oven and finish baking. The bread pudding is best served warm.