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Raspberry Bread Pudding

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

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  • prep time 25 min
  • total time 55 min
  • ingredients 11
  • servings 8
 

Ingredients

Bread Pudding

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

Sauce

1/2
cup granulated sugar
2
tablespoons cornstarch
3/4
cup water
1
bag (12 oz) frozen unsweetened raspberries, thawed, undrained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Instead of making the sauce from scratch, use raspberry pancake syrup.

Crust or no crust? Some people prefer cutting off crusts for bread pudding, and others don't want to waste the bread. Nutritionally, it's the same.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
230
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
0mg
0%;
Sodium
210mg
210%;
Total Carbohydrate
46g
46%
(Dietary Fiber
5g
5%
  Sugars
26g
26%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
15%;
Calcium
10%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.