White Chocolate Raspberry Bread Pudding
Recipe by: Ephratah Schwennesen
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books•
Dec 20, 2025
This rich, comforting white chocolate bread pudding is a Christmas Eve tradition in Ephratah’s home — soft, custardy, and dotted with pockets of melted white chocolate and bright raspberries. It’s the kind of dessert meant to be shared slowly, warm from the oven, during the coziest nights of the season.
Ingredients (8)
Ingredients (8)
Instructions
Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
Cut the croissants into 1-inch pieces and arrange them evenly in the prepared dish. Scatter the raspberries throughout the bread.
In a saucepan over low heat, combine the milk, cream, and white chocolate chips. Heat gently, stirring occasionally, until the chocolate is fully melted and the mixture is smooth. Remove from heat.
In a separate bowl, whisk the eggs. Slowly drizzle a small amount of the warm milk mixture into the eggs while whisking constantly to temper them.
Pour the tempered eggs back into the saucepan with the remaining milk mixture. Stir in the vanilla and a pinch of salt.
Carefully pour the custard mixture over the croissants and raspberries, pressing gently to ensure all the bread is soaked.
Bake for 35 minutes, until the center is just set and the top is lightly golden.
Let rest for 10 minutes before serving. Serve warm.
Notes
Notes
This bread pudding is best enjoyed warm but reheats beautifully.
Serve as-is or with lightly sweetened whipped cream or vanilla ice cream.
A perfect make-ahead dessert for Christmas Eve or holiday gatherings.
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