Cinnamon Bread Pudding

Ingredients

• 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
• 1/2 cup white chocolate chips
• 1/3 cup white chocolate melting wafers (for topping, optional)

Instructions

1. 1

   Preheat the oven to 350° and spray a 3 quart oval deep baking dish or a 7x11 baking dish with non-stick cooking spray. Set aside.

2. 2

   In a large bowl, whisk coffee creamer and eggs together until combined.

3. 3

   Add stale bread cubes into liquid mixture, stir to coat. Let sit for 15-20 minutes.

4. 4

   Gently stir raspberries and white chocolate chips into the bread mixture and pour into the prepared baking dish.

5. 5

   Cover with aluminum foil and bake for 55 minutes.

6. 6

   Remove the foil and bake for an additional 10 minutes.

7. 7

   Melt white chocolate wafers and drizzle over bread pudding.

8. 8

   Serve warm with additional raspberries, if desired.