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Chocolate and Raspberry Bread Pudding

Updated: Aug 16, 2020

When did I first start eating bread pudding, you may ask? I think I was about 5 years old and I remember it having raisins, and I asked myself is this what bread pudding was? Soggy bread with soggy, chewy and plump raisins. I love raisins, but it should not be allowed in certain foods!! Over the years, I have eaten numerous versions of bread pudding, but I never seem to be satisfied. Honestly, it was a waste of calories. I wanted a bread pudding that had a nice set custard, not too sweet and none of those dried fruits that mutate into little alien lumps! haha!

My mum makes this wonderful pudding from "Jaggery" (Cane Sugar) which is amazingly smooth and you know that it has a billion calories, however, I always wondered what made it so decadent and not too heavy! The answer was condensed milk! That is when I knew I had to get condensed milk into a bread pudding recipe!

Now, let me give you my version of the most scrumptious bread pudding!! Listen up, once you eat this - you will never want to eat any other bread pudding.

The secret to a good bread pudding is your thick rich bread! Use your favourite white bread or a good brioche! Then it is the chocolate, use your favourite chocolate and not those cooking ones you get hidden away at the bottom of the shopping isles, and last but not the least - condensed milk! The fat content in the condensed milk bring this whole dish together, making it decadent and not heavy!

The best part about this recipe is that as long as you follow the base ingredients, you can swap the chocolate and fruit to anything else your heart desires!

Always think about - Balancing flavours.

Chocolate and Raspberry Bread Pudding

Sinful heaven in your mouth

Prep time : 45 mins Cooking time : 45 mins


100 grams butter (at room temperature)

200 grams raspberry jam  

10 slices bread (soft white, cut diagonally across) 

150 grams mixed dark and white chocolate

1 1/2 teaspoon mixed spice

2 cups full fat milk

1 can condensed milk

3/4 cup sugar (reduce 1/4 cup for less sweetness)

5 eggs

1 teaspoon vanilla extract/paste 

50 grams mixed nuts (cashews and macadamias) 

Dried/fresh raspberries - Optional


  1. Preheat oven to 200°C (fan forced). Roast the cashews and macadamia till lightly golden brown for about 10-15 minutes. Keep an eye on them, as they would burn fast. Reduce the temperature to 175 °C (fan forced). Grease a deep pyrex dish (approx 20cmx20cm and 5-7 cm deep) with some butter and set aside. 

  2. As the nuts are browning. In a bowl, whisk milk, condensed milk, eggs, vanilla, spices and sugar until well combined and set aside. 

  3. Spread both sides of each bread slice with butter and jam. Cut each slice in half diagonally. Arrange half the bread in rows in prepared dish. Sprinkle with half the chocolate you have. Repeat with remaining bread and chocolate. (Check notes for variations).

  4. Pour the egg mixture carefully into the dish and let the bread soak for about 30 minutes. Every 10 minutes, using the back of a spoon, gently press down on the bread, so the exposed bread can soak  up the egg mixture. After the 30 minutes, cover the baking dish with foil and place it in the preheated oven for 45 minutes. After 30 minutes, take the foil off and bake for the last 15 minutes without the foil. Bake till the top is slightly golden brown and the middle is set like a custard (should have a jiggle like barely set jelly). Let it sit out for 15-20 minutes and serve it warm with whipped cream  or  ice-cream. Perfect to be served cold as well in chunks!! 


  1.  Add fresh raspberry in between layers or add another complimentary jam/fruits for the chocolate. 

  2. Use white or brown bread, brioche, croissants and white buns. 

  3. Change normal condensed milk into caramel condensed milk. 

Enjoy this any day of the week! Cut them into little squares and put them into your kids lunches or take a dish to your friend's party! Minimal work and maximum deliciousness!

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