Wild Oats Chocolate Raspberry Bread Pudding |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I haven't tried this but it looks delicious to serve to brunch guests. I love their food. Ingredients:
1 cup half-and-half cream |
3 cups whole milk |
1 cup unsweetened cocoa powder |
8 eggs |
1 1/3 cups raw sugar |
1 tablespoon vanilla extract |
10 pieces white bread (day-old baguette, croissants, or sliced bread) |
2 cups raspberries |
6 ounces white chocolate baking bar, broken into pieces |
1 tablespoon confectioners' sugar, for dusting |
Directions:
1. Preheat oven to 350°F Bring half & half and milk to a simmer over medium heat.
2. Stir in cocoa powder, until dissolved. Set aside and cool to room temperature.
3. In a mixing bowl, whisk together eggs, sugar and vanilla.
4. Mix cocoa mixture in to egg mixture.
5. Spray a 9 X 13 baking dish with cooking spray.
6. Break bread into bite-sized pieces. Sprinkle with 1 1/2 cup of raspberries and the white chocolate.
7. Pour cocoa mixture over the bread, making sure that each piece is covered.
8. Bake for 55 to 60 minutes, until just firm. Dust with confectioners’ sugar and serve topped with vanilla ice cream and remaining berries.
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