White Chocolate and Raspberry Bread Pudding

What a busy day I've had. Photoshopping, chatting, phoning, baking, napping lol.
I made my White Chocolate Raspberry Bread Pudding and it was very successful.



I combined data from a very rich recipe and a plain one, so here it is.

White Chocolate and Raspberry Bread Pudding

13 x 9 pan; 350 degrees

7 slices day old white bread (to 'stale' it, bake at 350 for 10 minutes)
Cut into ~1 1/2 " squares and put into pan

~ 1 cup raspberries
Dot over bread

1 cup whipping cream
1 cup milk
Bring almost to a boil (do NOT boil)

In the meantime
Beat 4 eggs, 1/2 - 3/4 cup sugar in large bowl
Chop 4 oz White Chocolate fine
When cream is ready, pour slowly into egg mixture, whisking steadily.
Add the chocolate, and whisk until melted.

Pour gently over the bread and raspberries. Press the bread gently with a spoon, let sit for half an hour and press gently a few times.

Place your pudding pan into a larger pan, put boiling water about halfway up the sides.

Bake at 350 degrees. After about half an hour, I took the water pan out, and baked for about 20 min more. Pudding should be puffed up. Test with a clean knife.

Enjoy.