This delicious cinnamon bread pudding with white chocolate raspberry creamer and fresh raspberries is a delicious and super easy bread pudding recipe.
If you’ve been reading my blog for any length of time, then you know I have a ton of bread pudding recipes on here. There’s a good reason for that. It’s absolutely delicious. Bread pudding is one of my favorite desserts to make because it’s so easy to make and so easy to tweak. With just a few ingredient changes, you can completely change the recipe into something totally new. This delicious cinnamon bread pudding is one of my favorites. The cinnamon, white chocolate, and raspberry flavors work so well together, and it’s so rich and decadent. It’s fancy enough for any special event and easy enough for a weeknight dessert!
Cinnamon Bread Pudding
This delicious bread pudding starts with cubed cinnamon brioche bread. I soak it in a custard mixture of eggs and white chocolate raspberry coffee creamer, then I stir in white chocolate chips and raspberries and bake it until its golden. Finally, I drizzle it with white chocolate and serve. It’s an incredibly easy recipe to make and the flavor is absolutely amazing.
Why You’ll Love This Cinnamon Bread Pudding Recipe
- This bread pudding recipe is moist and flavorful, with a delicious cinnamon-raspberry flavor. It’s made with cinnamon brioche bread that is soaked in a custard made with white chocolate raspberry coffee creamer, eggs, fresh raspberries, and white chocolate chips.
- The bread pudding can be made with different types of bread, such as challah or French bread, and other ingredients can be added, such as chocolate chips and nuts.
- It is a delicious dessert for any occasion, from potlucks to parties, family gatherings to backyard barbecues.
- And, it only takes a few simple ingredients to make that are easily found at the local grocery store.
Cinnamon Bread Pudding Ingredients
You’ll only need a handful of simple ingredients to make this recipe, and you can find them all at your local grocery store. As fancy as this bread pudding tastes, there’s really nothing special when it comes to the ingredients.
- Cinnamon brioche bread cut into 1” cubes
- International Delight® White Chocolate Raspberry coffee creamer
- Large eggs
- Fresh raspberries
- White chocolate chips
- White chocolate melting wafers
How to Make Cinnamon Bread Pudding
Making this bread pudding is so easy! You just soak the stale bread, stir a bit, and then bake. There’s really nothing to it. The entire thing comes together so quickly, and the longest part of the recipe is simply baking the pudding!
Step 1: Prep
Preheat the oven to 350 degrees and spray a 3-quart deep baking dish or a 7×11 baking dish with nonstick cooking spray. Set aside.
Step 2: Soak the Bread
Whisk the coffee creamer and eggs together in a large bowl. Then, add the bread cubes, stir to coat, and let it soak for 15 to 20 minutes.
Step 3: Add the Chocolate and Berries
Gently stir in the raspberries and white chocolate chips into the soaked bread and pour into the prepared baking dish.
Step 4: Bake
Cover the dish with foil and bake for 55 minutes. Then, remove the foil and bake for another 10 minutes.
Step 5: Drizzle
Melt the white chocolate and drizzle it over the bread pudding. Enjoy!
- Let the cubed bread sit out for several hours before coating it in the egg mixture. This promotes even better absorption into the bread.
- Be gentle when folding the white chocolate chips and berries into the bread cubes so you don’t smash them too much.
- Don’t wash your raspberries until just before you’re going to use them. This prevents soggy, moldy berries.
- You can easily change the flavor of the bread pudding by using a different coffee creamer.
- Try different breads, such as challah bread, cinnamon swirl bread, French bread, and most day-old bread will work.
- Try adding chopped pecans or walnuts to the bread pudding before baking.
- You can use a simple glaze drizzle in place of white chocolate drizzle if you prefer.
What to Serve with Bread Pudding
As always, a glass of milk or a cup of coffee or tea is perfect with any bread pudding. You can also serve this bread pudding with a dollop of whipped cream or a scoop of ice cream and fresh berries on the side.
Much of the moisture has left stale bread as it has set out. This drier bread soaks up the custard mixture more readily than fresh bread, creating a lovely moist, spongy texture.
Soggy bread pudding can be the result of adding too much custard mixture to too little bread. In addition, bread pudding can sometimes become soggy from moisture collecting under the foil it’s covered with. To be totally sure your bread pudding doesn’t get soggy, cut a few slits in the foil so the steam can escape.
Absolutely. Anything made with eggs should be refrigerated for storage.
Bread pudding will last for up to 5 days in an airtight container in the refrigerator.
Bread pudding will last for up to 3 months in the freezer in an airtight, freezer-safe container.
Bread pudding rises due to the steam released by the liquid in the custard as the bread pudding bakes. When the bread pudding cools, the steam condenses, and the bread pudding falls.
How to Store Cinnamon Bread Pudding Leftovers
Refrigerate the bread pudding for up to 5 days in an airtight container. For longer storage, you can freeze it for up to 3 months in an airtight, freezer-safe container.
Try This Delicious Cinnamon Bread Pudding Recipe Today
This bread pudding is so rich and decadent. With white chocolate, raspberry, and cinnamon flavors and a rich, luscious texture, this is one bread pudding recipe that you’ll fall in love with immediately. Give it a try, and I know it will have a permanent place in your dessert recipe rotation.
More Delicious Bread Pudding Recipes You’ll Enjoy
These Cranberry Orange Bread Pudding Muffins are a delicious bread pudding recipe made into muffins. A great breakfast, brunch, or after dinner dessert recipe the whole family will enjoy.
Cinnamon Bread Pudding
- 17.6 ounce sliced cinnamon brioche bread cut into 1” cubes, let sit out to dry out
- 28 ounce International Delight® White Chocolate Raspberry coffee creamer
- 5 large eggs
- 6 ounce fresh raspberries
- ½ cup white chocolate chips
- ⅓ cup white chocolate melting wafers for topping, optional
- Preheat the oven to 350° and spray a 3 quart oval deep baking dish or a 7×11 baking dish with non-stick cooking spray. Set aside.
- In a large bowl, whisk coffee creamer and eggs together until combined.
- Add stale bread cubes into liquid mixture, stir to coat. Let sit for 15-20 minutes.
- Gently stir raspberries and white chocolate chips into the bread mixture and pour into the prepared baking dish.
- Cover with aluminum foil and bake for 55 minutes.
- Remove the foil and bake for an additional 10 minutes.
- Melt white chocolate wafers and drizzle over bread pudding.
- Serve warm with additional raspberries, if desired.
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