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Raspberry Bread Pudding

  • 8servings
  • 55minutes
  • 230calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H
MineralsFluorine, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 cups cubed (1 inch) day-old French bread

  2. 1 cup fresh raspberries

  3. 2 tablespoons miniature semisweet chocolate chips

  4. 2 cups fat-free (skim) milk

  5. 1/2 cup fat-free egg product

  6. 1/4 cup packed brown sugar

  7. 1 teaspoon vanilla

  8. 1/2 cup granulated sugar

  9. 2 tablespoons cornstarch

  10. 3/4 cup water

  11. 1 bag (12 oz) frozen unsweetened raspberries, thawed, undrained

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, place bread, 1 cup raspberries and chocolate chips.

  2. In medium bowl, mix milk, egg product, brown sugar and vanilla with wire whisk or fork until blended. Pour egg mixture over bread mixture; stir gently until bread is coated. Spread in baking dish.

  3. Bake 40 to 50 minutes or until golden brown and set.

  4. Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Stir in water and thawed raspberries. Heat to boiling over medium heat, stirring constantly and pressing raspberries to release juice. Boil about 1 minute or until thick. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Serve sauce with warm bread pudding.

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