- 2 Cups whole milk
- 1 Cup heavy cream
- 1 1/2 Cups granulated sugar
- 1/2 Cup light brown sugar
- 2 Teaspoons vanilla extract
- 4 Tablespoons unsalted butter, melted
- 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries, divided
- 1/2 Cup semi-sweet chocolate chips
- 1 loaf day old French bread, cut into 1-inch squares (about 8 cups)
- 3 large eggs, lightly beaten
- 1/2 Cup heavy cream
- 1/2 Tbsp. unsalted butter
- 4 Ounces semi-sweet chocolate chips
Preheat oven to 350°F.
Place bread cubes in a large bowl. In a separate bowl or liquid measuring cup, whisk together heavy cream and milk. Pour over bread and let sit until the bread soaks up the mixture (about xx minutes).
In a separate bowl, whisk eggs, sugar, brown sugar, and vanilla together.
Pour melted butter into bottom of a 9 x 13-inch baking pan. Coat bottom and sides of pan with butter. Pour in bread mixture and top with 1/2 cup raspberries. Pour egg mixture over bread and raspberries in pan. Top with remaining raspberries and chocolate chips.
Bake 40 minutes, or until bread pudding is set and corners are slightly browned. Let cool on a wire rack while preparing chocolate sauce.
Heat cream and butter in a small saucepan over medium heat until hot. Add chocolate chips and stir until the sauce is smooth. Remove from heat and cool to room temperature.
Cut bread pudding into squares and drizzle chocolate sauce over each piece. Serve warm. Garnish with additional raspberries, if desired.
Note: If you want to swirl chocolate chips, remove bread pudding from oven after 20 minutes of baking and swirl with a toothpick. Place bread pudding back in the oven and finish baking.
1 slice (201.11g)
|Total Fat||27.58 g|
|Saturated Fat||16.44 g|
|Total Carbohydrates||69.85 g|
|Dietary Fiber||2.70 g|