Raspberry Chocolate Chip Bread Pudding

What You'll Need

  • 8 Eggs
  • 4 Cups Heavy Cream
  • 1 Tablespoon Vanilla
  • 1 Large Loaf of White Bread with the
    Crust Removed and Cut Into 1” Cubes
  • 3 Containers of Fresh Raspberries
    or 1/2 Pound Frozen Raspberries
  • 3 Cups Chocolate Chips
  • Nonstick Spray or Softened Butter
  • 9x13 Pan


Prepare the 9x13 pan by spraying with nonstick spray or greasing with softened butter.

In a mixing bowl, whisk together eggs, heavy cream and vanilla. Whisk until well combined.

Pour bread cubes on bottom of your greased pan in an even layer. Sprinkle raspberries and chocolate chips on top of the bread cubes.

Evenly pour egg mixture on top of bread with a spoon. Gently mix everything together so the bread is soaked through.

Place in oven preheated to 325 degrees for approximately 40-50 minutes until egg mixture is baked and lightly browned on top.

Makes about 24 slices using a 9x13 pan