If you’re looking for a celebratory dish for Christmas morning brunch, this one fits the bill. Whether it’s a special day or an ordinary one, Raspberry Chocolate Bread Pudding makes it a day to celebrate! I first wrote this post on my birthday in 2017, and I think it would make a fine Happy-Birthday-to-Me dish again every year.
Happy Birthday to Me!
Hello, hello! It’s my birthday today (yay for me!). That’s something to celebrate, don’t you think? These days I’m more inclined to make a fuss about my birthday; after all, not only is it my special day (along with the millions of others born on the same date), but I want to model for my
four now five! lovely granddaughters that a birth day is a special occasion, worthy of celebration and some hoopla.
When I first wrote this post, I declared:
… I’ve now reached the pinnacle of my upper-middle fifties. Yep, I’m in the nosebleed section of this decade, turning 59 today. Or as my dear cousin said in our conversation earlier today, I need to stretch that number out. So, I’m fifty-niiiiine. And celebrating in training for the big one just around the next corner.
What can I say … I’m now firmly ensconced in my sixties. And even though one of the (admittedly minor) shocking things to me about this pandemic we’re experiencing is that people of my age have been declared elderly (what?!), I still feel exactly like … me. Unconstrained by the stereotypes of age and feeling gratitude for having such an outlook.
Enough about this, let’s get down to talking about some really tasty — and pretty — bread pudding.
A Celebratory Bread Pudding
So, I’ve just nipped in to share this recipe for Raspberry Chocolate Bread Pudding with you. I first made it for Christmas breakfast in 2016, as you might tell from the photos, but I think it’s the perfect way to celebrate any special occasion. Like a birthday. Especially a 63rd because, let’s face it, when have you ever heard anyone making a big deal of a 63rd birthday?
Or, why not make it to transform any ordinary day into one that much more special?
Let’s Make Raspberry Chocolate Bread Pudding
- about 14 oz 400 g crusty whole wheat bread, cut into 1-inch cubes
- 3 eggs
- 3-1/2 cups almond milk
- 1/2 cup maple syrup
- 1 tsp vanilla
- 1/2 tsp cinnamon
- 1-3/4 oz 50 g dark chocolate (I used 70%), chopped
- 1 cup frozen raspberries
- For the Crumble Topping
- 4 tbsp butter
- 1/3 cup flour
- 2 tbsp dark brown sugar
- 1 tsp cocoa powder
- pinch salt
- 1/3 cup large flake oatmeal
Butter a 7×11-inch baking dish. Pack the bread cubes into the buttered baking dish and set aside. They may be quite crammed but if they’re layered in some spots that’s okay.
Lightly beat the eggs in a large bowl. Add the milk, maple syrup, vanilla and cinnamon and stir until everything is smoothly incorporated. Stir in the dark chocolate bits. Yay for you — you just made a custard!
Carefully and slowly pour the custard all over the dish of bread, giving it time to soak in. Cover the dish with plastic wrap or foil and place it in the refrigerator overnight or for at least a few hours.
Now it’s time to make the crumble — this way, when it’s time to bake the bread pudding you won’t need to faff about. It’s always a treat to have everything ready ahead of time and good to go! Add the butter, flour, brown sugar, cocoa powder and salt to a small bowl and cut together with a pastry cutter or a fork. Once the mixture is the size of small peas, stir through the oatmeal. Cover and let the bowl sit on the counter until you’re ready to bake the pudding.
About 30 minutes before you plan to bake the bread pudding, preheat the oven to 350℉. Remove the dish from the fridge and use a fork or spoon to carefully, gently turn over each piece of bread, so the wettest part is now on top and the rest can soak up more of the milk mixture. Then scatter the raspberries over the bread, pushing some down in between the pieces. Finally, evenly strew the crumble topping over.
Bake for about 45 minutes, then check for doneness. The bread pudding should be puffed up and golden brown on top, and the centre should be creamy but not wet. Bake longer if needed.
Let it sit for a few minutes, then cut and plate the servings. For added flair you could serve this with a raspberry coulis, but that might be gilding the lily!
Looking for More Bread Pudding Ideas?
I only have three bread pudding recipes on the blog (hmm, maybe I need to rectify that) so I’m including the other two here and adding in a fruit crisp. After all, a fruit crisp has some of the same luscious and crispy characteristics as a bread pudding. And here they are: Breakfast Bread Pudding (from waaaay back in the archives), Pumpkin Maple Bread Pudding with Sweet Pumpkin Butter Sauce, and Berry Cherry Crisp.
First Published 2017 01 18
Republished 2021 01 18
Republished 2021 12 22