Update standard bread pudding by stirring in chocolate chips and berries, then topping servings with a succulent sauce.
Chocolate Raspberry Bread Pudding
- Prep Time 25 min
- Total 55 min
- Servings 8
- Ingredients 11
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
Instructions
-
Step1Heat 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.
-
Step2In 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.
-
Step3Bake 40 to 50 minutes or until golden brown and set.
-
Step4Meanwhile, 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
230
Calories
2g
Total Fat
7g
Protein
46g
Total Carbohydrate
26g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 20
- Total Fat
- 2g
- 3%
- Saturated Fat
- 1g
- 4%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 210mg
- 9%
- Potassium
- 270mg
- 8%
- Total Carbohydrate
- 46g
- 15%
- Dietary Fiber
- 5g
- 19%
- Sugars
- 26g
- Protein
- 7g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 15%
- 15%
- Calcium
- 10%
- 10%
- Iron
- 10%
- 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 Choice
3Tips from the Betty Crocker Kitchens
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