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Chocolate Raspberry Bread Pudding

Carrie @ poet in the pantry
Prep Time 2 hrs 10 mins
Cook Time 50 mins
Total Time 3 hrs
Course Dessert
Servings 8


  • 1 Tablespoon unsalted butter for greasing
  • 3 cups organic half-and-half
  • 3 large eggs
  • 1 3/4 cups light brown sugar lightly packed
  • 1 Tablespoon + 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 loaf French bread cut into 1"-2" cubes
  • 3/4 cup bittersweet chocolate chips
  • 3/4 cup raspberry preserves


  • 2 ounces full-fat cream cheese
  • 1/2 cup confectioner's sugar
  • 1 teaspoon vanilla extract
  • 1 pinch kosher salt


  • Grease a deep dish pie dish or 9"x13" baking dish thoroughly with the butter. Set aside.
  • In a large mixing bowl, whisk the half-and-half, eggs, brown sugar, vanilla, and salt until well blended. Add the bread chunks and toss to coat. Let sit for 10 minutes, tossing periodically to make sure the cubes all soak up enough custard.
  • Spread a layer of soaked bread in the prepared pie dish.
  • Sprinkle 1/3 of the chocolate chips over the bread chunks.
  • Stir the raspberry preserves to loosen it and drizzle 1/3 of it over the bread chunks.
  • Repeat 2 times and pour any remaining custard over the top.
  • Press down, cover, and refrigerate for at last 2 hours, but overnight is better.
  • Preheat oven to 350 degrees Fahrenheit.
  • Bake for 40-50 minutes, or until the top is lightly browned and the custard has set.


  • In a large mixing bowl beat the topping ingredients with a hand mixer.
  • Drizzle about half of it over the top, saving the rest to drizzle over each serving as dished out.
  • Serve warm.


You can also arrange the layers of bread cubes, jam, and chocolate chips, then pour the custard over the top. This will result in a top layer that's a bit crunchy with a very custardy bottom (as is pictured in this post). But soaking the bread cubes first, then arranging, is a more traditional method of assembly.