Chocolate-Cinnamon Bread Pudding With Raspberry Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This low-fat bread pudding is made with multigrain bread and gets great flavor from chocolate chips, cinnamon and a sweet raspberry sauce topping. Ingredients:
cooking spray |
1 cup sugar |
3/4 teaspoon ground cinnamon |
2 large eggs |
2 large egg whites |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
2 1/4 cups 1% low-fat milk |
6 cups (1/2-inch) cubed multigrain bread |
1/3 cup coarsely chopped semisweet chocolate |
1 (10-ounce) package frozen raspberries in light syrup, thawed |
fresh raspberries and/or mint sprigs (optional) |
Directions:
1. Preheat oven to 375°.
2. Coat a 2-quart baking dish with cooking spray.
3. Combine sugar and cinnamon in a large bowl; stir well. Add eggs, egg whites, vanilla, and salt; stir well. Gradually stir in milk. Add the bread cubes and chocolate; stir well and let stand 5 minutes. Transfer mixture to baking dish.
4. Bake for 50-55 minutes or until puffed and set in center. Let stand at least 10 minutes.
5. While pudding bakes, puree thawed raspberries with their syrup in a food processor. Transfer mixture to a strainer placed over a bowl. Press on solids with a wooden spoon; discard seeds. Reserve sauce. Spoon 1/8 of pudding into dessert bowls or glasses. Serve with raspberry sauce. Garnish with fresh raspberries and mint sprigs, if desired.
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