raspberry bread pudding

The raspberry bread pudding recipe prep time: 25 minutes start to finish: 1 hour 8 servings (1⁄2 cup 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

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 whisk or fork until blended. Pour egg mixture over bread mixture; stir gently until bread is coated. Spread evenly 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 1 bag thawed raspberries. Heat to boiling over medium heat, stirring constantly and pressing raspberries to release juice.

5 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.

Notes and Tips:
Instead of making the sauce from scratch, use raspberry pancake syrup.

raspberry bread pudding recipe
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