White Chocolate Raspberry Bread Pudding That Feels Like A Warm Hug

If you ever crave a dessert that feels like a cozy blanket wrapped around your taste buds, this White Chocolate Raspberry Bread Pudding answers the craving on the spot. I created this recipe after testing countless White Chocolate Bread Pudding combinations that missed either the creamy richness or the fruity pop. I finally nailed it using white chocolate, fresh raspberries, and a warm baked custard texture that instantly screams Warm Winter Desserts. Sounds dramatic? Maybe—but if you tasted it right now, you’d high-five me.

This dessert earns a well-deserved spot in your holiday rotation, especially if you’re hunting for Easy Holiday Dessert Recipes that don’t stress you out like a five-layer cake meltdown. It works beautifully as a stunning centerpiece for Thanksgiving Desserts, a sweet star for Christmas Bread Pudding nights, or even a romantic date-night dish. I love the way white chocolate melts right into the custard—creamy, buttery, and silky—while the raspberries bring tart bursts that keep it from tasting overly sweet. Ever tried that flavor combo and felt like the universe suddenly understood dessert balance? Yeah, same thought here. 🙂

I classify this dessert under my go-to Fruity Bread Pudding Recipe ideas, because it offers both elegance and comfort without costing a fortune or requiring a pastry degree. Plus, it stores beautifully, reheats like a dream, and makes you look like the holiday hero everyone needed—even if you burned your first three attempts at making brownies in life (trust me, I’ve been there). I adore this recipe because it feels nostalgic and fancy at the same time, like a Festive Dessert Idea served in a Paris bistro but baked in grandma’s casserole dish. FYI, it also qualifies as a Baked Custard Dessert thanks to the rich milk-egg base that turns luxuriously custardy in the oven—no dry bread bricks allowed here.

Ingredients

• 6 cups cubed brioche or challah bread (slightly stale works best)
• 1 ¾ cups whole milk
• ¾ cup heavy cream
• 1 cup white chocolate chips or chopped white chocolate
• 4 large eggs
• ½ cup granulated sugar
• 2 tsp vanilla extract
• 1 cup fresh raspberries (plus extra for topping)
• 2 tbsp melted butter (for greasing and brushing)
• 1 tbsp powdered sugar (optional for dusting)
• 1 tsp lemon zest (optional but recommended)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a medium-sized baking dish with melted butter for extra flavor.
2. Cut your bread into medium cubes and let them slightly dry out on the counter. This helps the custard soak in without turning mushy.
3. Warm milk and cream in a small saucepan over low heat and stir in the white chocolate until it melts into a smooth sauce.
4. Whisk eggs, sugar, vanilla extract, and lemon zest in a bowl, then pour the warm chocolate-cream mixture into the egg mixture slowly while whisking.
5. Add your bread cubes into the baking dish, sprinkle raspberries evenly, and gently pour the custard mixture over the top.
6. Let the mixture sit for 10 minutes so the bread fully absorbs the custard. Don’t skip this—unless you love sadness.
7. Place the baking dish on a middle rack and bake for 40–45 minutes until golden, slightly puffed, and set in the middle.
8. Remove from the oven, top with more raspberries, and dust with powdered sugar before serving warm.

Variations

I always play with flavors to match my mood, so here are some fun variations for this White Chocolate Raspberry Bread Pudding recipe:

• Chocolate-Lovers Twist: Add ½ cup mini white or dark chocolate chips inside the custard before baking.
• Citrus-Holiday Touch: Mix in 1 tsp orange zest and replace raspberries with cranberry sauce for an epic Holiday Bread Pudding.
• Nutty Crunch: Add chopped pistachios, almonds, or pecans to bring texture and a gourmet bakery vibe.

Serving & Tips

I love serving this White Chocolate Dessert Recipe warm because the chocolate stays creamy and the edges stay perfectly golden. If you want restaurant-level results, drizzle warm white chocolate sauce or vanilla bean custard on top. You can even serve it with ice cream—no judgment if you use two scoops IMO.

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat: Warm in the oven at 300°F (150°C) for 10 minutes so the texture stays soft.
• Seasonal Vibe: Garnish with sugared cranberries and mint leaves for a picture-perfect holiday plate.

Final Thoughts

I adore this White Chocolate Raspberry Bread Pudding because it checks every dessert box: creamy, fruity, festive, comforting, and straight-up addictive. It belongs on every Thanksgiving Baking Recipes list and makes an unforgettable Make-Ahead Holiday Dessert. When you serve it, you won’t just feed your guests—you’ll inspire a holiday tradition. Now the real question is: will you share the recipe or pretend it’s some secret family heirloom? 😉

FAQs

Can I replace raspberries with frozen ones?

Yes, but thaw and drain them first so the pudding doesn’t turn watery.

Can I use regular milk chocolate instead of white chocolate?

You can, but the flavor profile changes and becomes richer rather than creamy-sweet.

What type of bread works best?

Brioche or challah delivers an unbeatable soft, buttery finish.

Does this freeze well?

Yes, freeze in portions up to 2 months and reheat gently in the oven.