Raspberry Chocolate Bread Pudding

Very good bread pudding is a family favorite at our house and this one hit all the right marks; bread pudding is Spouses's absolute favorite dessert, Noah and I love raspberries and Olivia doesn't turn down anything chocolate so there was definitely something for everyone in this version of a very simple, classic dessert. I've used some delicious Brioche from Georgetown Bakery here which adds even more richness. Mmmmmm...Go ahead, try it...you only think you don't like bread pudding! ;)

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

Whisk together:

1 cup whipping cream
1 cup milk
2 eggs
2 egg yolks
2/3 cup sugar
1 tbsp vanilla extract
Pinch salt

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.

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.