Ever skipped the turkey just to get more dessert? I totally get it. Today, I’m sharing my all-time favorite Thanksgiving Desserts recipe: White Chocolate Raspberry Bread Pudding. This dish combines pillowy custard, tart raspberries, and velvety white chocolate into one glorious Thanksgiving Treats masterpiece. IMO, it’s the highlight of our holiday spread—no kidding.
I first tried this creation when my quirky aunt showed up with a tray that looked too good to eat. I mean, white chocolate and raspberries? Who even thinks of that, right? But oh boy, it works. If you’ve ever wondered how to elevate your Thanksgiving Baking Recipes beyond the usual pies, this is your answer.
This recipe ranks high on my list of Thanksgiving Desserts Recipes, and it sneaks in some fresh berries for a pop of color. Plus, it pairs perfectly with cozy coffee or a spiced latte. Ready for some Fun Thanksgiving Desserts that’ll have your guests begging for seconds? Let’s get to it! 😊
Table of Contents
White Chocolate Raspberry Bread Pudding
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- In a large bowl, whisk eggs, milk, sugar, vanilla, and salt until smooth.
- Add the bread cubes and gently toss to coat. Let soak for 10 minutes.
- Fold in the white chocolate and raspberries.
- Transfer to the prepared baking dish and press lightly to distribute evenly.
- Bake for 30–35 minutes until golden and set. Let cool for 5–10 minutes before garnishing.
- Top with powdered sugar, extra raspberries, or mint. Serve warm.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 6 cups day-old brioche or challah bread, cubed
- 2 cups fresh raspberries (or frozen, thawed and drained)
- 8 oz white chocolate, chopped
- 4 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup granulated sugar
- 2 tsp pure vanilla extract
- ½ tsp fine sea salt
- Zest of 1 lemon (optional, for brightness)
- Butter (for greasing the baking dish)
Instructions
- Preheat and prep: Heat your oven to 350°F (175°C). Butter a 9×13-inch baking dish thoroughly—this prevents sticking and adds extra richness.
- Layer the bread: Toss the cubed bread in a large bowl. Sprinkle half of the white chocolate and half of the raspberries over the bread. This creates those gooey pockets of sweetness.
- Make the custard: In a separate bowl, beat the eggs until uniform. Whisk in the milk, heavy cream, sugar, vanilla extract, salt, and lemon zest. The custard should feel silky and smell like a spa day at your grandma’s house.
- Combine gently: Pour the custard over the bread mixture. Press the bread lightly to soak up the liquid—don’t pulverize it; you still want chunks. Let it rest for 10 minutes so the bread absorbs all that sweet goodness.
- Add berries and chocolate: Sprinkle the remaining white chocolate and raspberries evenly on top. This step ensures every bite has a surprise—sometimes fruity, sometimes chocolaty.
- Bake to perfection: Slide the dish into the oven’s center rack. Bake for 45–50 minutes until the top turns golden and the custard sets. If the edges brown too fast, loosely tent with foil.
- Rest before serving: Pull the pudding out and let it sit for 5–10 minutes. This helps it firm up slightly so you can cut clean squares without it turning into a custardy mess.
- Optional glaze: For an extra touch, whisk together ½ cup powdered sugar with 1–2 tsp lemon juice until smooth. Drizzle lightly over warm pudding.
- Plate it up: Scoop generous portions onto dessert plates. Add a dollop of whipped cream or a scoop of vanilla ice cream—it’s practically mandatory.
- Enjoy: Dive into this cozy treat alongside your favorite Thanksgiving Side Dishes or serve solo as a show-stopper. Trust me, it disappears fast.
Variations
Want to switch things up? Here are a few creative twists to tailor this dessert to your taste buds or pantry stash:
- Chocolate Lovers: Swap white chocolate for dark or milk chocolate chunks. You’ll get rich pockets of melty sweetness, perfect for anyone who prefers less saccharine treats.
- Spiced Autumn: Stir in 1 tsp cinnamon and ½ tsp nutmeg to the custard. These warm spices pair insanely well with raspberries—talk about seasonal Thanksgiving Dessert Ideas!
- Nutty Crunch: Sprinkle chopped toasted pecans or walnuts on top before baking. The extra crunch adds texture and nuttiness, elevating this from good to oh-so-good.
Serving & Tips
This bread pudding shines hot out of the oven, but here are a few pro tips for maximum enjoyment:
- Make-ahead magic: Assemble up to 24 hours in advance. Cover the dish tightly and refrigerate. When you’re ready, bake straight from the fridge—just add 5–10 minutes to the cook time.
- Storage hacks: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 325°F oven for about 10 minutes or pop single servings in the microwave for 30–45 seconds.
- Freezing option: Freeze individual portions in zip-top bags for up to 2 months. Thaw overnight in the fridge, then reheat as above. FYI, it still tastes like you made it fresh!
- Pairing ideas: Serve alongside light Thanksgiving Appetizers like spiced nuts, or balance the sweetness with tangy cranberry mimosas. It also complements savory Thanksgiving Food Ideas like glazed ham or roast turkey.
- Easy tweaks: For Thanksgiving Desserts Easy fans, skip the glaze and just dust with powdered sugar. Boom—less work, same wow factor!
Final Thoughts
I hope you’ll give this White Chocolate Raspberry Bread Pudding a spin at your next feast. It’s one of those Thanksgiving Food Recipes that feels fancy but couldn’t be simpler. My family still talks about the first time I served it—my uncle even asked for the recipe, and trust me, he doesn’t ask for recipes. 🙂
Whether you’re aiming for classic vibes or looking to experiment with Thanksgiving Side Dishes and desserts, this pudding has your back. Enjoy every gooey bite and remember: leftovers are totally acceptable for breakfast. No judgment here!
FAQs
Can I use stale bread for this pudding?
Absolutely. In fact, day-old or slightly stale bread soaks up the custard better, giving you those dreamy, custardy pockets. Just avoid moldy bread—use fresh stale, not science experiment-level stale!
How do I make this recipe dairy-free?
Swap the milk and cream for full-fat coconut milk or your favorite unsweetened plant-based milk. Use dairy-free white chocolate chips (they exist!). The texture will be slightly different, but the flavor stays on point.
Can I substitute other fruits for raspberries?
Totally! Blueberries, blackberries, or chopped apples work great. Just adjust sugar levels if your fruit is super tart or very sweet. You’ll discover your own favorite Thanksgiving Dessert Ideas.
What’s the best way to reheat leftovers?
I recommend warming slices in a 325°F oven for 8–10 minutes. For single servings, the microwave (30–45 seconds) does the trick. If you’re feeling fancy, hit it with a quick broil to crisp the top.
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