DARK CHOCOLATE RASPBERRY BREAD PUDDING
Serves 1025 mins prep42 mins cook
Now I know exactly what I want for Valentine’s Day 😌 Recipe below OR comment ‘CHOCOLATE’ to get the recipe sent to you 💌
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Instructions
Preheat the oven to 350F. Grease a 9” round (or 9” square) baking pan with cooking spray, then line with parchment paper that covers the bottom and sides. Place onto a baking sheet; set aside. Prepare the custard. Combine all of the ingredients for the custard, except for the eggs, in saucepan over medium-low heat. Whisk until the butter is melted. Remove from the heat and let cool slightly. Then, add the eggs one at a time, and whisk in between each addition. DO NOT cook any longer. Set aside. Place 1/3 of the bread cubes into the bottom of the prepared pan. Press down. Spread ~1/3 of the raspberry jam on top. Dollop 1/3 of the fresh raspberries on top, then sprinkle 1/3 of the chopped chocolate all over. Repeat the process 2 more times, finishing by topping with the last 1/3 of bread cubes and topping with the last of the raspberry jam and chopped chocolate. Pour the custard all over the bread, then gently press down. Sprinkle the top with turbinado sugar, then finish by topping with the rest of the fresh raspberries Baker 350F for 40-45 mins on a baking sheet, until the top is golden and set, but still slightly wobbly. Remove from the oven. Rest for at least 10 min. Serve warm with vanilla ice cream, if desired. Enjoy!View original recipe