Raspberry Bread Pudding

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

  • 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
  • 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.
  • 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.
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