White Choco-Berry Bread Pudding |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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A warm and colorful twist on traditional bread pudding with raspberries, white chocolate and almonds. Ingredients:
1 (1 pound) french bread baguette, cut into 1/2-inch cubes |
1/4 cup margarine or butter, melted |
1 1/2 cups frozen red raspberries, thawed, drained |
1 cup baker's premium white chocolate morsels |
2 (3.4 ounce) packages jell-o vanilla flavor instant pudding |
5 cups cold milk |
3 eggs |
1/2 cup planters slivered almonds |
Directions:
1. Heat oven to 350 degrees F.
2. Toss bread with margarine; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Sprinkle with raspberries and chocolate morsels.
3. Beat pudding mixes and milk in large bowl with whisk 2 min. Reserve 1-1/2 cups pudding; refrigerate until ready to use. Whisk eggs into remaining pudding until blended; pour over ingredients in baking dish.
4. Bake 20 min. Sprinkle with nuts; bake 15 to 20 min. or until knife inserted in center comes out clean. Cool slightly.
5. Cook reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding.
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