CHOCOLATE RASPBERRY BREAD PUDDING

Chocolate Raspberry Bread Pudding image

Update standard bread pudding by stirring in chocolate chips and berries, then topping servings with a succulent sauce.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 8

Number Of Ingredients 11

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

Steps:

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

Nutrition Facts : Calories 230, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 26 g, TransFat 0 g