Chocolate-Raspberry Bread Pudding |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 9 |
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With tons of chocolate and raspberry flavor, plenty of crunch and less than 300 calories, this lighter dessert is to die for! âPhyllis Dobson, Littleton, Colorado Ingredients:
8 cups cubed day-old french bread |
1 cup fat-free milk |
1 cup fat-free half-and-half |
3/4 cup plus 2 tablespoons sugar, divided |
1/4 cup baking cocoa |
2 ounces bittersweet chocolate, coarsely chopped |
3/4 cup egg substitute |
2 teaspoons vanilla extract |
1/2 cup semisweet chocolate chips |
1 package (12 ounces) frozen unsweetened raspberries, thawed, divided |
1 teaspoon lemon juice |
Directions:
1. Place bread cubes in a large bowl; set aside. In a small saucepan, combine the milk, half-and-half, 3/4 cup sugar and cocoa. Bring to a gentle boil. Remove from the heat. Stir in bittersweet chocolate until melted.
2. Stir a small amount of hot milk mixture into egg substitute; return all to the pan. Stir in vanilla. Pour mixture over bread cubes. Let stand for 5 minutes. Place half of bread mixture in an 11-in. x 7-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and half of raspberries. Top with remaining bread mixture.
3. Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
4. For sauce, place the remaining raspberries in a food processor; add lemon juice and remaining sugar. Cover and process for 2-3 minutes or until blended. Strain and discard seeds and pulp. Serve with pudding. Refrigerate leftovers. Yield: 12 servings (3/4 cup sauce).
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