Wild Oats Chocolate Raspberry Bread Pudding

I haven't tried this but it looks delicious to serve to brunch guests. You can tell from my recipes that I use the Wild Oats website for recipes often as well. I love their food!

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 1  cup half-and-half cream
• 3  cups  whole milk
• 1  cup  unsweetened cocoa powder
• 8  eggs
• 1 1⁄3 cups raw sugar
• 1  tablespoon vanilla extract
• 10  pieces  white bread (day-old baguette, croissants, or sliced bread)
• 2  cups raspberries
• 6  ounces white chocolate baking bar, broken into pieces
• 1  tablespoon confectioners' sugar, for dusting

Directions

1. Preheat oven to 350°F Bring half & half and milk to a simmer over medium heat.
2. Stir in cocoa powder, until dissolved. Set aside and cool to room temperature.
3. In a mixing bowl, whisk together eggs, sugar and vanilla.
4. Mix cocoa mixture in to egg mixture.
5. Spray a 9 X 13 baking dish with cooking spray.
6. Break bread into bite-sized pieces. Sprinkle with 1 1/2 cup of raspberries and the white chocolate.
7. Pour cocoa mixture over the bread, making sure that each piece is covered.
8. Bake for 55 to 60 minutes, until just firm. Dust with confectioners’ sugar and serve topped with vanilla ice cream and remaining berries.