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Recipe Chocolate Raspberry Bread PuddingRecipe Chocolate Raspberry Bread Pudding

Chocolate Raspberry Bread Pudding

By: Corrie - Cazenovia, WI - Recipe Contest 2015

This would probably be just as delicious using day old doughnuts. But with 3 hungry boys in the house, we usually don't have any left!!!

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

Featured ingredient: Chocolate Raspberry Truffle Coffee 10 oz. Bag Ground

  • 2 cups milk
  • 1 1/2 Tbsps ground Door County Coffee Chocolate Raspberry Truffle coffee
  • 8 slices day old bread
  • 2 1/2 Tbsps butter melted
  • 1 cup frozen unsweetened raspberries
  • 1/4 cup semi-sweet chocolate chips
  • 4 eggs beaten
  • 3/4 cup sugar
  • 1/2 tsp cinnamon
  • 1 tsp vanilla


  1. Preheat oven to 350.
  2. Place milk in glass measuring cup, heat in microwave until hot but not boiling, about 3 minutes.
  3. Put Chocolate Raspberry Truffle coffee grounds into tea ball infuser, place in hot milk. Steep 6-7 minutes, remove grounds from milk.
  4. In an 8 inch square baking pan, tear bread into small pieces.
  5. Drizzle with melted butter.
  6. Sprinkle with frozen raspberries and chocolate chips.
  7. In a medium bowl, combine milk, eggs, sugar, cinnamon, and vanilla, mix well, until sugar is dissolved.
  8. Pour over bread, making sure all bread is in egg mixture - use a fork to lightly push bread down if needed.
  9. Bake for 45-50 minutes, or until the top springs back when lightly tapped.