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Chocolate Raspberry Bread Pudding
Chocolate Raspberry Bread Pudding
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Prep Time:
25 minutes
Total Time:
55 minutes
Elevate bread pudding with chocolate chips, berries, and a drizzle of irresistible sauce.
Ingredients:
  • 6 cups cubed (1 inch) day-old French bread
  • 1 cup fresh raspberries
  • 2 tablespoons miniature semisweet chocolate chips
  • 2 cups fat-free (skim) milk
  • 1/2 cup fat-free egg product
  • 1/4 cup packed brown sugar
  • 1 teaspoon vanilla
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 bag (12 oz) frozen unsweetened raspberries, thawed, undrained
Instructions:
  • Preheat oven to 350°F. Grease an 8-inch square (2-quart) glass baking dish with cooking spray. Combine bread, 1 cup raspberries, and chocolate chips in a large bowl.
  • In a medium bowl, whisk together milk, egg product, brown sugar, and vanilla until well combined. Pour the egg mixture over the bread mixture and gently stir until the bread is coated. Spread the mixture evenly in a baking dish.
  • Bake for 40-50 minutes until beautifully golden and firm.
  • In a 2-quart saucepan, combine granulated sugar and cornstarch. Add water and thawed raspberries. Bring to a boil over medium heat, stirring constantly and mashing raspberries to extract juices. Boil for about 1 minute until thickened. Strain mixture through a small strainer into a bowl to remove seeds; discard seeds. Drizzle the sauce over warm bread pudding.

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