White Chocolate Raspberry Bread Pudding

Prep time: 40 minutes           Cook time: 50 minutes          
Total time: 1 hour 30 minutes

Servings: 16 servings

Ingredients:

• 1 loaf Texas toast, cubed
• 2 ½ c. heavy cream
• 1 ½ c. milk
• 6 eggs, divided
• 1 ½ c. sugar, divided
• 2 tsp. vanilla
• 1 jar Student-Made Raspberry Fruit Spread (or your favorite flavor)
• 16 oz white chocolate chips
• 8 oz cream cheese

Instructions:

1. Preheat the oven to 350°F and spray a 9x13in. baking pan. Set the pan aside.
2. In a large mixing bowl, whisk the heavy cream, milk, 5 eggs, 1 c. of sugar, and vanilla until well combined.
3. Gently toss in the cubed bread and let it soak for 10 minutes.
4. As the bread is soaking, cream the remaining ½ c. sugar, cream cheese, and the last egg with a mixer on high speed until it is smooth. Set this aside.
5. Spread half the mixture in the greased baking dish.
6. Evenly spread the Student-Made Raspberry Fruit spread on top of the bread mixture.
7. Next spread or pipe the cream cheese filling evenly over the fruit spread.
8. Sprinkle with white chocolate chips and save a few for garnish.
9. Lastly, top with the remaining bread mixture. Pour any remaining liquid on top of the pudding.
10. Cover the pan with foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for an additional 10-15 minutes, or until lightly golden brown.
11. Serve warm with additional Student-Made Raspberry fruit spread and a dallop of vanilla ice cream. Enjoy!