CHOCOLATE-RASPBERRY BREAD PUDDING

Chocolate-Raspberry Bread Pudding image

With tons of chocolate and raspberry flavor, plenty of crunch and less than 300 calories, this lighter dessert is to die for! -Phyllis Dobson, Littleton, Colorado

Provided by Taste of Home

Time 55m

Yield 12 servings (3/4 cup sauce).

Number Of Ingredients 11

Ingredients

8 cups cubed day-old French bread
1 cup fat-free milk
1 cup fat-free half-and-half
3/4 cup plus 2 tablespoons sugar, divided
1/4 cup baking cocoa
2 ounces bittersweet chocolate, coarsely chopped
3/4 cup egg substitute
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1 package (12 ounces) frozen unsweetened raspberries, thawed, divided
1 teaspoon lemon juice

Steps:

Place bread cubes in a large bowl; set aside. In a small saucepan, combine the milk, half-and-half, 3/4 cup sugar and cocoa. Bring to a gentle boil. Remove from the heat. Stir in bittersweet chocolate until melted., Stir a small amount of hot milk mixture into egg substitute; return all to the pan. Stir in vanilla. Pour mixture over bread cubes. Let stand for 5 minutes. Place half of bread mixture in an 11x7-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and half of raspberries. Top with remaining bread mixture., Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For sauce, place the remaining raspberries in a food processor; add lemon juice and remaining sugar. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Serve with pudding. Refrigerate leftovers.

Nutrition Facts : Calories 297 calories, Fat 7g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 289mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 3g fiber), Protein 8g protein.