White Chocolate Raspberry Biscuit Bread Pudding: Irresistibly rich and creamy.

A Happy Accident

I first made this pudding by mistake. I had too many leftover biscuits. I also had a bowl of raspberries going soft. I thought, why not put them together? It turned out so well.

My grandson said it tasted like a fancy dessert. I still laugh at that. It’s just simple things, made special. This matters because it shows you can make magic from leftovers. Nothing needs to go to waste.

Let’s Get Our Hands Dirty

First, heat your oven to 325°F. Grab your pie plate and give it a good spray. Now, slice your biscuits in half. Arrange them in the plate, cut side up. It’s like making a soft, bready nest.

Next, scatter those beautiful red raspberries. Don’t they look pretty? Then, we melt the white chocolate. Be patient and stir it well. We don’t want any burnt bits.

The Secret to the Creamy Part

The custard is what makes it rich. We mix milk and cream and heat them. Then we whisk it with eggs and the melted chocolate. Doesn’t that smell amazing? It’s like a sweet, warm hug.

You gently pour this over your biscuit nest. Press down lightly so the bread soaks it all up. This matters because the soak makes every bite soft and delicious. Let it sit for 20 minutes. The waiting is the hardest part!

A Little Piece of History

Bread pudding is a very old recipe. Cooks have made it for hundreds of years. It started as a way to use up stale bread. They didn’t want to waste a single crumb.

I love that we are part of that long story. We are being smart and creative, just like they were. *Fun fact: The oldest known bread pudding recipes were written down in the early 1700s!* What is your family’s oldest recipe?

Time to Bake and Share

Now, bake your pudding for about 45 minutes. Your whole house will smell wonderful. When it’s golden and firm, it’s done. Let it cool just a little before you slice.

This is best shared with people you love. It’s a cozy treat for a rainy day. What is your favorite cozy dessert to make? I would love to know. Tell me if you try this one!

Ingredients:

Ingredient	Amount	Notes
Crisco® Original No-Stick Cooking Spray		For greasing the pan
White Lily Light and Fluffy Biscuits	8 to 9 biscuits	Prepared
Fresh raspberries	6 ounces (about 1 1/2 cups)
White baking chips	1 (12-ounce) package
Milk	1 cup
Heavy cream	1 cup
Eggs	3
Egg yolks	2
Sugar	1/4 cup

My Cozy White Chocolate Raspberry Bread Pudding

Hello, my dear! Let’s make some magic with leftover biscuits. This recipe is my favorite way to turn simple things into a treasure. It’s rich, creamy, and full of sweet berries. I still smile when I pull it from the oven. Doesn’t that sound wonderful?

You will need some day-old biscuits, fresh raspberries, and white baking chips. The rest is just milk, cream, and eggs from your fridge. This dessert feels so fancy, but it’s really quite simple. I love recipes that make the whole house smell amazing.

Instructions

Step 1: First, heat your oven to 325°F. Grab a deep pie plate and give it a good spray with cooking spray. Now, slice your biscuits in half, like a little book. Arrange them in the plate with the soft, fluffy sides facing up. Tuck those beautiful red raspberries in between them. It looks so pretty already!

Step 2: Time to melt the white chocolate. Do this carefully in the microwave. Stir it well after each short burst of heat. (My hard-learned tip: Don’t overheat the chocolate or it can get lumpy!). Now, warm the milk and cream on the stove until it just starts to boil. Whisk your eggs and sugar together in a big bowl. Then slowly whisk in the hot milk and that lovely melted chocolate.

Step 3: Gently pour that creamy mixture over your biscuits. You might need to press them down a bit with your ladle. Now, the secret step is to let it all sit for 20 minutes. This lets the bread drink up the custard. What’s your favorite cozy dessert to make? Share below! Finally, bake it for about 45 minutes until it’s firm and golden. Oh, the smell is pure happiness.

Cook Time: 45–50 minutes
Total Time: 1 hour 5 minutes
Yield: 6-8 servings
Category: Dessert, Baking

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! Here are a few ways to make it your own. I love trying new versions each season. It keeps things exciting in the kitchen.

• Berry Blast: Use a mix of blueberries and blackberries with the raspberries. The different colors are so cheerful.
• Chocolate Lover’s Dream: Swap the white chocolate for semi-sweet chips. It’s wonderfully deep and rich.
• Lemon Zing: Add a teaspoon of lemon zest to the egg mixture. It makes the berries taste even brighter.

Which one would you try first? Comment below!

Serving Your Beautiful Creation

Let’s talk about how to serve this warm, cozy pudding. I think it’s perfect just as it is. But a little extra touch never hurt anyone. It’s all about making a sweet moment even sweeter.

I love a big scoop while it’s still warm from the oven. A dusting of powdered sugar on top looks like a light snow. For a real treat, pour a little cold heavy cream over your slice. Or add a small scoop of vanilla ice cream. It melts into the pudding so nicely.

This pairs wonderfully with a hot cup of coffee or a glass of cold milk. For a special evening, a little glass of sweet Moscato wine is lovely. It sips like dessert itself. Which would you choose tonight?

Keeping Your Bread Pudding Perfect

Let’s talk about keeping your bread pudding yummy for later. Once it’s cool, cover it tightly. You can keep it in the fridge for up to three days. I like to wrap individual slices for easy treats.

You can also freeze this pudding for a rainy day. Just wrap the whole dish or single pieces in foil. It will be good in the freezer for one month. This is a great way to always have dessert ready.

To reheat, warm slices in the oven at 300°F. This keeps the top from getting too hard. I once microwaved a piece and it got rubbery. The oven is always better for bringing back that creamy feel.

Having a sweet treat ready matters on busy days. It brings a little comfort when you need it most. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes our baking doesn’t go as planned. That’s okay. Here are some easy fixes for common troubles.

Is your pudding too wet in the middle? This means it needed more bake time. Just pop it back in the oven for ten more minutes. I remember when I pulled mine out too early. We ate it with spoons like a soup. It was still tasty.

Are the white chocolate chips seizing up? Make sure your bowl is completely dry. Water makes them clump. Gently re-melt them with a tablespoon of vegetable oil. This makes the sauce smooth again.

Did your raspberries all sink to the bottom? Toss them in a little flour first. This helps them stay put in the pudding. Fixing small problems builds your cooking confidence. It also makes the final flavor so much better. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free?

A: Yes. Just use your favorite gluten-free biscuits. The rest of the recipe stays the same.

Q: Can I make it ahead?

A: Absolutely. Assemble it the night before. Keep it covered in the fridge. Bake it in the morning.

Q: What if I don’t have fresh raspberries?

A: Frozen berries work just fine. No need to thaw them. *Fun fact: Frozen berries are picked at their peak of freshness.*

Q: Can I make a smaller portion?

A: Of course. Just cut all the ingredients in half. Use a smaller baking dish.

Q: Any optional add-ins?

A: A teaspoon of vanilla or a pinch of cinnamon is lovely. Add it to the egg mixture. Which tip will you try first?

Bake a Little Love

I hope you love making this cozy dessert. It always makes my kitchen smell wonderful. Sharing food is one of life’s simplest joys.

I would be so happy to see your creation. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest! You can find me at Anna’s Cozy Kitchen.

Happy cooking!

—Anna Whitmore.