White Chocolate Raspberry Bread Pudding

If you have a sweet tooth, you may have noticed I sneaked a photo of this bread pudding in at the end of our weekend mirths, and maybe you even wondered what it was...

This, my friends, is White Chocolate Raspberry Bread Pudding.  When we visited Jeff's parents back in August, we all tried to decipher a cryptic bread pudding recipe that ended up being way too sweet for everyone but my resident decadence lover (you cannot make a recipe that would out-sweet my sweetster, he has a serious sweet tooth).  Jeff even loved it so much that when we were buying chocolate chips for his nightly cookies and ice cream, he said, "hey let's get some white chocolate chips for bread pudding."- this coming from the man who never deviates from the grocery list, and if I do he gives me the stink eye! So we got them. I tweaked the recipe a bit and now you too can enjoy scrumptious, not-overly-sweet bread pudding that lends itself to a caramel sauce or ice cream accompaniment.

White Chocolate Bread Pudding
Ingredients:
8 pieces of Texas toast, cubed
1 package (1.5 oz) french vanilla instant pudding
2 C milk (I used 1%), plus more for thinning
1/3 C vanilla greek yogurt (I used Chobani...it's a favorite around here)
2 tsp vanilla extract
1/4 C brown sugar
2 large eggs
1 C white chocolate chips
1/2 C fresh raspberries

Method:
Butter a glass baking dish. I used a 8x11 rectangular pan. Toss the cubed Texas toast with white chocolate chips in the buttered dish.

Whisk together french vanilla pudding mix, milk, greek yogurt, brown sugar, vanilla, and eggs.  Whisk in more milk if needed until the mixture is the consistency of pancake batter (i.e. when you pull the whisk out of the mixture it will run off the whisk in a smooth, consistent line). Pour pudding mixture over the bread cubes, and be sure every bit of bread is covered.

Cover with foil and refrigerate over night.  1 hour before baking, pull pudding out of the fridge to give it time to come to room temperature.  Preheat the oven to 350 degrees F, press fresh raspberries into the top of the pudding, recover with foil and bake for 40 minutes.  Take foil off and bake until lightly browned and bubbly, 10-15 minutes more.

Serve with caramel sauce or a scoop of ice cream.

Enjoy!