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White Chocolate Bread Pudding

Bread pudding is doubly delicious with two sauces--one white chocolate, the other raspberry. Indulge and enjoy!

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  • prep time 30 min
  • total time 2 hr 20 min
  • ingredients 9
  • servings 10
 

Ingredients

2
cups whipping (heavy) cream
2
cups half-and-half
8
oz white baking bars (white chocolate), cut into 1/4- to 1/2-inch pieces
1 1/2
cups sugar
8
egg yolks
1
teaspoon vanilla
1/4
teaspoon salt
1
baguette (about 25 inches), thinly sliced
1
bag (12 oz) frozen raspberries, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 325°F. Grease shallow 3-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, heat whipping cream and half-and-half to boiling over medium-high heat, stirring constantly. Stir in baking bar pieces; remove from heat.
  • 2 In large bowl, beat sugar, egg yolks, vanilla and salt with electric mixer on medium speed until creamy. Gradually add cream mixture, beating constantly, until smooth.
  • 3 Line bottom and side of casserole with some of the baguette slices. Pour 2 cups of the cream mixture over bread. Let stand a few minutes until bread absorbs mixture. Add remaining baguette slices. Pour remaining cream mixture, 2 cups at a time, over bread; let stand a few minutes until bread absorbs mixture. Place casserole in roasting pan; place in oven. Pour boiling water into roasting pan until 1 inch deep.
  • 4 Bake uncovered 45 minutes. Cover with foil and bake about 1 hour 5 minutes longer or until knife inserted 1 inch from edge comes out clean.
  • 5 Place raspberries in blender. Cover and blend on high speed until smooth; strain seeds. Serve warm bread pudding with raspberry sauce and, if desired, fresh raspberries.
  • 1 Heat oven to 325°F. Grease shallow 3-quart casserole with shortening or spray with cooking spray. In 3-quart saucepan, heat whipping cream and half-and-half to boiling over medium-high heat, stirring constantly. Stir in baking bar pieces; remove from heat.
  • 2 In large bowl, beat sugar, egg yolks, vanilla and salt with electric mixer on medium speed until creamy. Gradually add cream mixture, beating constantly, until smooth.
  • 3 Line bottom and side of casserole with some of the baguette slices. Pour 2 cups of the cream mixture over bread. Let stand a few minutes until bread absorbs mixture. Add remaining baguette slices. Pour remaining cream mixture, 2 cups at a time, over bread; let stand a few minutes until bread absorbs mixture. Place casserole in roasting pan; place in oven. Pour boiling water into roasting pan until 1 inch deep.
  • 4 Bake uncovered 45 minutes. Cover with foil and bake about 1 hour 5 minutes longer or until knife inserted 1 inch from edge comes out clean.
  • 5 Place raspberries in blender. Cover and blend on high speed until smooth; strain seeds. Serve warm bread pudding with raspberry sauce and, if desired, fresh raspberries.

EXPERT TIPS

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Expert Tips

Serve this cozy pudding spooned into holiday mugs.

Add a scoop of vanilla ice cream to each serving before drizzling with raspberry sauce.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
640
(
Calories from Fat
300),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
19g,
19%
Trans Fat
1g
1%
),
Cholesterol
240mg
240%;
Sodium
390mg
390%;
Total Carbohydrate
74g
74%
(Dietary Fiber
4g
4%
  Sugars
51g
51%
),
Protein
10g
10%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
8%;
Calcium
20%;
Iron
10%;
Exchanges:
3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choices:
5
*Percent Daily Values are based on a 2,000 calorie diet.