This Raspberry Bread & Butter Pudding with White Chocolate Chips recipe is wonderful twist on a classic hot British dessert. The fresh raspberries pair beautifully with the creamy custard bread pudding. This family favourite is easy to make in advance and is perfect when you want a lighter pudding with fresh flavours. So all that remains is to decide on custard, cream or ice cream?
5 from 7 votes
Prep Time 20 minutesmins
Cook Time 20 minutesmins
Resting Time 15 minutesmins
Total Time 55 minutesmins
Course Bakes, Dessert, Pudding
Cuisine American, British, English, International
Servings 6people
Calories 607kcal
Equipment
medium oven proof dish
Ingredients
300mlfull fat milk
300mldouble cream / heavy cream
1vanilla pod
3eggsmedium
1egg yolkmedium
3tbspcaster sugar / superfine sugar
400gmedium sliced breadaround 9 slices, I used Hovis best of both
9tspsalted buttersoftened plus extra for greasing
200gfresh raspberries
100gwhite chocolate chips
Instructions
Grease a medium ovenproof dish approximately. I used melted butter and a pastry brush to paint it on.
Butter the bread on each side. Cut the crusts off the bread slices and cut diagonally to make triangles.
Layer the triangles in the dish with the points upwards.
Scatter the raspberries in the dish. Poke some in between the bread slices.
To make the custard, place the whole milk milk, cream and vanilla pod with its seeds scraped out together in a saucepan. Place on a medium heat and keep stirring as it comes up to a boil.
Take it off the heat before it boils. Set aside to allow to cool slightly.
In a bowl whisk the eggs and extra yolk with the caster sugar.
Slowly pour the warm milk and cream mixture over the eggs, stirring constantly until smooth.
Remove the vanilla pod from the custard and pour the warm mix over the buttered bread and raspberries.
Sprinkle the white chocolate chips over the top.
Heat oven to 180C (160C fan).
Leave the custard to soak into the bread while the oven warms - around 10 mins.
Bake for 20-25 mins until golden brown. I like the top edges to be a little toastie
Serve straight away. Keep any left overs in the fridge and eat within a few days.
Notes
•Keep it in the fridge in an air tight box. It will last a few days.•Once it's gone cold you can reheat it in the microwave in 20 second bursts until pipping hot.