Chocolate Raspberry Bread Pudding Recipe serves: 8
Prep Time 20 min
Cook Time 55 min

Chocolate Raspberry Bread Pudding


  • 1 cup heavy cream [or whipping cream]
  • 1 cup milk
  • 1/4 cup I Can't Believe It's Not Butter!® Spread
  • 1/2 cup sugar
  • 1 Tbsp. raspberry liqueur (optional)
  • 3 eggs
  • 6 squares (1 oz. ea.) unsweetened chocolate [or bittersweet chocolate], melted and cooled slightly
  • 12 slices (8 oz.) day-old white bread, crusts trimmed
  • 1 cup raspberries


  1. Preheat oven to 350°. Grease 8-inch square baking dish; set aside.
  2. Heat cream, milk, I Can't Believe It's Not Butter!® Spread and sugar in medium saucepan over medium heat, stirring frequently, until sugar is dissolved, about 5 minutes. Stir in liqueur. Remove from heat and cool slightly.
  3. Beat eggs, then slowly beat in cream mixture and melted chocolate in large bowl with wire whisk. Arrange 6 bread slices, overlapping edges in prepared dish. Top with 1/2 cup raspberries, remaining bread slices, then remaining raspberries. Pour chocolate mixture over bread; let stand 10 minutes.
  4. Bake 50 minutes or until bread is puffed in center and bubbling at edges. Serve warm.

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