Remember when everyone was panic shopping at the beginning of the pandemic? How can we forget the empty grocery store shelves, and the toilet paper shortages? While I definitely did stock up on dried pasta and canned beans, I tried to focus instead on using every bit of the groceries that I bought and preventing food waste. For example, this past week, I had a quarter of a baguette that was very stale. Rather than tossing it, I decided to repurpose it. Thus, this Raspberry Chocolate Bread Pudding was born!
This dessert is perfectly portioned for two. The recipe actually yields two little ramekins of pudding. I only have pictures of one of them though, because my boyfriend couldn’t resist digging into his as soon as it was out of the oven! Bread pudding is one of my favorite sweets; it’s really easy to make, and super versatile. These particular bread puddings are filled with chocolate and fresh raspberries.
When I made this little Raspberry Chocolate Bread Pudding, I used a stale baguette, dark chocolate cocoa powder, and semi sweet chocolate chips.
Feel free to use whatever bread you have on hand. I think brioche would be particularly good, or a nice crusty artisan bread.
You can also use regular or dark chocolate cocoa powder, depending on your preference. And for the chocolate chips, you can use your favorite chips! I’m a big dark chocolate fan, so I think dark chocolate chips would also work really well in this recipe.
Related Recipes
For another chocolate raspberry treat, try these vegan Raspberry Chocolate Cheesecake Bars. They’re a super refreshing summer treat, and they keep for quite a while in the freezer.
If you’re looking for more berry filled desserts, you might also like this Strawberry Tres Leches Cake.
Finally, for a chocolaty treat, make these S’mores Cupcakes! This is my all time favorite cupcake recipe. The chocolate cake base is so easy to make, and incredibly light and fluffy.
Raspberry Chocolate Bread Pudding for Two
Ingredients
- 2 ½ cups stale bread cut into cubes
- 1 large egg
- 1 cup milk I used almond milk
- ¼ cup white sugar
- 2 tablespoons cocoa powder I used dark chocolate cocoa powder
- ½ teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons chocolate chips
- ½ cup fresh raspberries
Instructions
- In a large bowl, add the egg and whisk until beaten. Add the milk, sugar, cocoa powder, vanilla extract, and salt, and whisk until combined.
- Add the bread to the mixture, and toss until well coated. Let soak for 30 minutes, tossing occasionally.
- Preheat oven to 350° F.
- Fold chocolate chips and raspberries in to the bread mixture.
- Spoon bread mixture into two small ramekins. Fill almost to the top, and spoon in the excess liquid until the ramekin is about 2/3 full of liquid, in addition to the bread mixture. There will be some leftover liquid that you won't use.
- Place ramekins on a baking sheet, and bake for 30 minutes, or until they're still moist but not too wobbly.
- Let cool slightly before serving.
yum