White Chocolate Raspberry Cheesecake Brioche Pudding
Creamy cheesecake, white chocolate and tart raspberries layered with buttery brioche in a vanilla custard.
Contains dairy, eggs and gluten. Bobbie confirmed the full ¾ cup white chocolate is used: ½ cup in the cheesecake/custard mixture and ¼ cup scattered through or over the assembly. The full 1 cup raspberries is used separately from the chocolate. Tips: use day-old bread; half-and-half can replace milk for extra richness; whole frozen raspberries can replace fresh; do not overbake; chill before baking. Variations: extra raspberry jam; dark chocolate instead of white; toasted almonds or crushed pistachios; mixed berries; individual ramekins baked about 20–25 minutes. Store covered refrigerated up to 4 days; freeze without topping up to 2 months, thaw overnight and reheat.
Ingredients
Brioche and custard
- 1 large loaf brioche or challah (about 1 lb), cut into 1-inch cubes (about 8 cups)
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- ¼ tsp salt
Cheesecake filling
- 16 oz (2 packages) cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1 large egg yolk
White chocolate and raspberry
- ¾ cup white chocolate chips (melted and slightly cooled)
- 1 cup fresh raspberries (plus extra for topping)
- 2 tbsp raspberry preserves (optional, for swirls)
Topping
- ½ cup white chocolate chips (for drizzle)
- Fresh raspberries
- Powdered sugar (optional)
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Method
- 1
Prepare the bread: cut brioche into 1-inch cubes. Let sit out 30 minutes to slightly dry. Grease a 9 × 13-inch baking dish.
- 2
Make the cheesecake filling: beat cream cheese, powdered sugar, vanilla and egg yolk in a medium bowl until smooth and creamy.
- 3
Prepare the custard: whisk eggs, milk, cream, sugar, vanilla, cinnamon and salt in a large bowl until well combined.
- 4
Assemble: spread half the bread cubes in the dish. Dot with cheesecake filling. Add ½ cup of the raspberries and drizzle with raspberry preserves (optional). Top with remaining bread cubes and the remaining ½ cup raspberries. Pour custard evenly over the top. Fold ½ cup of the melted white chocolate into the cheesecake/custard mixture and scatter the remaining ¼ cup through and over the top.
- 5
Chill (optional but recommended): cover and refrigerate at least 30 minutes or up to overnight for best texture.
- 6
Bake: preheat oven to 350°F (175°C). Bake uncovered 50 minutes until golden brown and the center is set but slightly jiggly.
- 7
Add finishing touches: melt white chocolate chips and drizzle over the top. Add fresh raspberries and a dusting of powdered sugar if desired.
- 8
Serve: let rest 10 minutes, then serve warm or at room temperature.
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From Bobbie's “Bobbie's Recipe Card 119”. Written up by Bobbie's Kitchen · Updated 26 October 2026