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Ruggles' White Chocolate Bread Pudding


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  • 2 cups whipping (heavy) cream
  • 2 cups half-and-half
  • 8 ounces white baking bars, cut into 1/4 to 1/2 inch pieces
  • 1 1/2 cups sugar
  • 8 egg yolks
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 baguette (about 25 inches), thinly sliced almonds, if desired coarse decorating sugar, if desired
  • 1 (12 ounce) package frozen raspberries, thawed



Step 1

Heat oven to 325 degrees F. Grease shallow 3-quatt casserole. Heat whipping cream and half-and half to boiling in 3-quart saucepan over medium heat, stirring constantly. Stir in baking bar pieces: remove from heat. Beat sugar, egg yolk, vanilla and salt until creamy. Gradually add cram mixture, beating constantly, until smooth.

Line casserole with baguette slices. Pour 2 cups of the cream mixture over bread. Let stand a few minutes until bread absorbs mixture. Add remaining baguette slices. Pour remaining mixture. Sprinkle with almonds and decorating sugar. Place casserole in roasting pan; place in oven. Pour boiling water into pan until 1 inch deep.

Bake uncovered about 1 hour 50 minutes or until knife inserted 1 inch from edge comes out clean. (cover with foil after 45 minutes) Cover and blend raspberries until smooth; strain seeds. Serve with raspberry sauce and, if desired, fresh raspberries.

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