White Chocolate Raspberry Bread Pudding with Amaretto White Chocolate Sauce


  • 1 pound loaf French bread, which is 8 to 10 ounces once crust removed, cut into 1-inch pieces
  • 3 1/2 cups whipping cream, divided, 3 cups for the pudding, 1/2 cup for the sauce
  • 1 cup milk (original recipe states do not use low-fat or nonfat, but I use 2%)
  • 1/2 cup sugar plus 2 tablespoons
  • 18 ounces good-quality white chocolate (such as Lindt or Baker’s) coarsely chopped, divided, 10 for the bread pudding, 8 for the sauce
  • 7 large egg yolks
  • 2 large eggs
  • 1 package of raspberries, fresh or frozen (if frozen, add frozen) about a pint, or more if desired
  • 3 tablespoons Amaretto


Preheat oven to 275°F.

Arrange bread cubes on two baking sheets. Bake until light golden and dry, about 10 minutes, stirring if necessary. Cool bread completely. Increase oven temperature to 350°F. An easy alternative is to prepare bread the night before, spread out on a tray and leave out or place in a cupboard to air dry.

Prepare a water bath: Find a pan or roaster large enough to accommodate the casserole the bread pudding will be baked in and bring a pot of water to a boil. Butter the casserole dish.

Combine 3 cups whipping cream, 1 cup milk and 1/2 cup sugar in heavy large saucepan. Bring to simmer over medium heat, stirring until sugar dissolves. Remove from heat. Add 10 ounces white chocolate (about 1 3/4 cups) and stir until melted and smooth. Whisk yolks and eggs in large bowl to blend. Gradually whisk in warm chocolate mixture.

Place bread cubes in a 2-quart glass baking dish. Add half of the chocolate mixture. Press bread cubes into chocolate mixture. Let stand 15 minutes. Gently mix in remaining chocolate mixture and immediately fold in raspberries. Sprinkle with two tablespoons of sugar. Lightly spray or oil a piece of foil and cover dish tightly.

Place the pan with the bread pudding in the larger pan and add enough boiling water to come half-way up the side. Place in oven.

Bake pudding about 55 minutes. Uncover and bake until top is golden brown, about 15 minutes longer. Don’t bake until “crunchy” just until lightly colored and the pudding is slightly firm to the touch. The total baking pan may vary in different ovens and using different casseroles. If not done in 15 minutes, watch closely.

Transfer pudding to rack and cool slightly. (Can be prepared 1 day ahead. Cover with foil and refrigerate. Rewarm covered pudding in 350°F oven for 30 minutes before serving or if desired, the chilled pudding may be cut into neat squares and warmed slightly in the microwave. The consistency of the warm pudding will be very soft and scoopable, unable to be cut.)

Bring remaining 1/2 cup cream to simmer in heavy medium saucepan. Remove saucepan from heat. Add remaining 8 ounces white chocolate and stir until melted and smooth. Add 3 tablespoons Amaretto and gently mix.

Serve pudding warm with warm white chocolate sauce.

Note: the white chocolate sauce may be made with a tablespoon of vanilla, but add two tablespoons of milk if the substitution is made.

Keywords: Alcohol, Amaretto, bread pudding, Cajun & Creole, Chocolate, Commander's Palace, Desserts, Fruit, Fruit Desserts, leftover bread, Raspberries, white chocolate

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