Raspberry and Chocolate Chip Bread Pudding

Cuisinart original


A great make-ahead dessert from fridge to table in less than an hour.


Makes 8 servings


cups challah bread cubes, about half of a pound loaf, Cut into 1" pieces

½         cup chocolate chips

1          cup fresh raspberries

2          large eggs

¼         cup granulated sugar

¾         cup whole milk

¾         cup heavy cream

1          teaspoon pure vanilla extract

            Nonstick cooking spray

Nutritional information


Nutritional information per serving:
Calories 397 (45% from fat) • carb. 45g • pro. 10g • fat 20g • sat. fat 11g • chol. 142 mg • sod. 432mg

• calc. 117mg • fiber 1g



Put the bread cubes, chocolate chips and raspberries into a large bowl.

Put the eggs and sugar into a mixing bowl and whisk until light and frothy. Add the milk, heavy cream and vanilla and continue to whisk until well combined. Pour liquid mixture over the bread, chocolate chips and raspberries. Gently stir to fully coat. Cover with plastic and allow to rest in the refrigerator for a minimum of 3 hours and up to overnight.

Lightly coat a 9" x 5" loaf pan with nonstick cooking spray. Transfer the soaked bread mixture to the pan. Cover with aluminum foil that has also been sprayed with nonstick cooking spray. Put the pan onto the tray inside the steamer. Secure lid.

Select Manual, set timer to 1 hour and press Start. Bread pudding is done when it is nicely puffed and the internal temperature registers 160°F. Serve immediately with freshly whipped cream.