Ingredients
- For the pudding:
- 1 loaf French bread, day-old, cut into 1-inch squares
- 2 cups whole milk
- 1 cup heavy cream
- 3 large eggs, lightly beaten
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons vanilla extract
- 4 tablespoons unsalted butter, melted
- 1 (6-ounce) package fresh raspberries
- 1/2 cup semisweet chocolate chips
- For the chocolate sauce:
- 1/2 cup heavy cream
- 1/2 tablespoon butter
- 3/4 cup semisweet chocolate chips
- mint leaves, optional, to taste, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –In a large bowl, add the bread cubes.
Step 3 –In a medium bowl, add the milk and 1 cup of the heavy cream and stir to combine.
Step 4 –Pour the milk-heavy cream mixture over the bread cubes and let sit until the bread soaks up the mixture.
Step 5 –In a separate bowl, add the eggs, the granulated sugar, the brown sugar, and the vanilla and beat to combine.
Step 6 –In a 9×13-inch baking pan, add 4 tablespoons of the melted butter and coat the bottom and the sides.
Step 7 –Add the bread mixture to the prepared baking pan, spreading it out as evenly as possible.
Step 8 –Top the bread layer with 1/2 cup of the raspberries.
Step 9 –Pour the egg mixture over the raspberry layer.
Step 10 –Top the pudding with the remaining raspberries and 1/2 cup of the chocolate chips.
Step 11 –Bake until the bread pudding is set and the corners are slightly browned about 40 minutes.
Step 12 –Place the baking pan on a wire rack to cool slightly.
Step 13 –In a small saucepan over medium heat, add the remaining heavy cream and the remaining butter and heat until the butter is melted and combined.
Step 14 –Add the remaining chocolate chips to the heavy cream-butter mixture and stir until the sauce is smooth and the chocolate has completely melted.
Step 15 –Transfer the saucepan from the heat and allow the sauce to cool to room temperature.
Step 16 –Top the bread pudding with the chocolate sauce and the mint.
Step 17 –Slice and serve.