White Chocolate Raspberry Bread Pudding
1 loaf Texas toast, cubed
2 1/2 c Heavy cream
1 1/2 c milk
1 c sugar
2 t vanilla
1 jar Student-Made Raspberry Fruit Spread (or your favorite flavor)
1-16 oz bag white chocolate chips
Cream Cheese filling:
8 oz cream cheese
1/2 c sugar
Cream until smooth. Place in pastry bag without a tip. Cut the end to have a 1/4" opening.
Preheat oven to 350.
Spray 9x13 baking pan. Set aside.
In a large mixing bowl, whisk heavy cream, milk, eggs, sugar, and vanilla until well combined. Gently toss in cubed bread. Let soak 10 minutes. Spread half the mixture in greased baking dish. Evenly spread the Student-Made Raspberry Fruit spread. Evenly pipe the cream cheese filling over the fruit spread. Sprinkle with white chocolate chips, save a few for garnish. Top with the remaining bread mixture. Pour any remaining liquid on top of the pudding. Cover with foil. Bake 40 minutes. Remove foil, bake an additional 1-15 minutes, or until lightly golden brown. Serve warm with additional Student-Made Raspberry fruit spread.
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