Wild Oats Chocolate Raspberry Bread Pudding

Name: Wild Oats Chocolate Raspberry Bread Pudding
Ingredients: 1 cup half-and-half cream; 3 cups whole milk; 1 cup unsweetened cocoa powder; 8 eggs; 1 13 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

10 ingredients

11 steps

Ingredients

1 cup half-and-half cream
3 cups whole milk
1 cup unsweetened cocoa powder
8 eggs
1 13 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 350F Bring half & half and milk to a simmer over medium heat.
2

Stir in cocoa powder, until dissolved.
3

Set aside and cool to room temperature.
4

In a mixing bowl, whisk together eggs, sugar and vanilla.
5

Mix cocoa mixture in to egg mixture.
6

Spray a 9 X 13 baking dish with cooking spray.
7

Break bread into bite-sized pieces.
8

Sprinkle with 1 1/2 cup of raspberries and the white chocolate.
9

Pour cocoa mixture over the bread, making sure that each piece is covered.
10

Bake for 55 to 60 minutes, until just firm.
11

Dust with confectioners sugar and serve topped with vanilla ice cream and remaining berries.