Ingredients

The following ingredients have 9 Servings
  • 1 loaf day old French bread (cut into 1-inch squares (about 8 cups))
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3 large eggs (lightly beaten)
  • 1 1/2 cups granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons unsalted butter (melted)
  • 1 6 oz package fresh Driscoll's raspberries, divided
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
  • 1/2 tablespoon butter
  • 3/4 cup semi-sweet chocolate chips

Instruction

  • Preheat oven to 350°F.
  • Put the bread cubes in a large bowl. Combine the heavy cream and milk. Pour over the bread and let sit until the bread soaks up the mixture.
  • In a separate bowl, beat eggs, sugar, brown sugar, and vanilla together.
  • Pour melted butter into the bottom of a 9x13 inch baking pan. Coat the bottom and the sides of the pan with the butter. Pour in the bread mixture and top with 1/2 cup of the raspberries. Pour the egg and sugar mixture over the bread and raspberries. Top with remaining raspberries and chocolate chips.
  • Bake for 40 minutes, or until the bread pudding is set and the corners are slightly browned. Let cool on a wire rack while you make the chocolate sauce.
  • Heat the cream and butter in a small saucepan over medium heat. Add the chocolate chips and stir until the sauce is smooth. Remove from heat and cool to room temperature.
  • Cut the bread pudding into squares and drizzle chocolate sauce over each piece. Garnish with additional raspberries, if desired.
  • Note-if you want to swirl the chocolate chips, remove the bread pudding from the oven after 20 minutes of baking and swirl with a toothpick. Place the bread pudding back in the oven and finish baking. The bread pudding is best served warm.