Chocolate Raspberry Bread Pudding

Chocolate Raspberry Bread Pudding

Category: Desserts Entertaining

  • Recipe serves 8 servings

  • Prep Time 20 min

  • Cook Time 55 min


  • 1 cup heavy cream or whipping cream

  • 1 cup milk

  • 1/4 cup I Can’t Believe It’s Not Butter!® Original Spread

  • 1/2 cup sugar

  • 1 Tbsp. raspberry liqueur (optional)

  • 3 eggs

  • 6 ounces bittersweet chocolate or semisweet chocolate, melted and cooled slightly

  • 12 slices (8 oz.) day-old white bread, crusts trimmed

  • 1 cup raspberries


  • Preheat oven to 350°. Grease 8-inch square baking dish; set aside.

  • 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.

  • 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.

  • Bake 50 minutes or until bread is puffed in center. Serve warm.

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