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White Chocolate Almond Bread Pudding

White Chocolate Almond Bread Pudding. Almond flavoring and white chocolate chips make this bread pudding unique. Top with raspberrry sauce if desired.


  1. 5 cups Rhodes White Bread, baked and cut into 1-inch cubes (day old)
  2. 2 cups half and half
  3. 1 tablespoon almond extract
  4. 1 tablespoon vanilla
  5. 2 eggs
  6. 1/2 cup sugar
  7. 1 cup white chocolate chips, melted
  8. Raspberry sauce, if desired

Raspberry Sauce:

  • 2 cups frozen raspberries
  • 3/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 1/2 cup fresh raspberries


  1. Place bread cubes in a large mixing bowl.
  2. Combine half and half, almond extract and vanilla.
  3. Pour over bread cubes, stirring gently to soak bread.
  4. Beat together eggs and sugar. Add melted chips. Fold into bread mixture.
  5. Pour into an 8-inch sprayed square pan.
  6. Bake at 350°F 50-60 minutes, or until a knife inserted in pudding comes out clean.
  7. Serve slices with raspberry sauce if desired.

Raspberry Sauce:

  1. Place frozen raspberries in pan to heat and add 1/2 cup sugar.
  2. Bring to a boil and add remaining dry ingredients. Cook until clear and thick.
  3. Strain to remove seeds if desired.
  4. Cool and add fresh raspberries.

Prep Time: 20 min,
Bake Time: 50-60 min.
Servings: 8
Difficulty: Beginning


Recipe and photo courtesy of Rhodes Bake N Serve . Used with permission.

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