Raspberry Chocolate Bread Pudding
Tuesday, October 6, 20092comments
2 cups fresh or frozen raspberries
5 cups bread cubes (Use any good quality bread. I’ve used Brioche here but French, Italian or Belgian bread is good too.)
Grease an 8x8 inch baking dish well. Toss the bread cubes with :
1 tsp freshly grated nutmeg
1 tsp cinnamon
Place half the bread cubes in the bottom of the greased baking dish and sprinkle evenly with half the raspberries. Repeat a second layer of the remaining bread cubes and raspberries
1 cup whipping cream
1 cup milk
2 egg yolks
2/3 cup sugar
1 tbsp vanilla extract
Pour the mixture evenly over the bread cubes, pressing down slightly to make sure all the cubes are soaked. Bake in a 350 degree oven for about 45-50 minutes until the custard is set and no longer liquid in the center. Let the bread pudding stand for about 20 minutes before serving.
Serve with warm chocolate ganache.
Scald 1/2 cup whipping cream in microwave
add 1 1/2 cups chocolate chips
Let stand for five minutes before stirring until smooth. Drizzle over the warm bread pudding.
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