Chocolate-Raspberry Bread Pudding Recipe
Chocolate-Raspberry Bread Pudding Recipe photo by Taste of Home
Next Recipe

Chocolate-Raspberry Bread Pudding Recipe

Be the first to add a review
Publisher Photo
With tons of chocolate and raspberry flavor, plenty of crunch and less than 300 calories, this lighter dessert is to die for! —Phyllis Dobson, Littleton, Colorado
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES:9 servings
TOTAL TIME: Prep: 25 min. Bake: 30 min. + standing
MAKES: 9 servings


  • 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

Nutritional Facts

1 each: 297 calories, 7g fat (3g saturated fat), 1mg cholesterol, 289mg sodium, 54g carbohydrate (34g sugars, 3g fiber), 8g protein.


  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).
Originally published as Chocolate-Raspberry Bread Pudding in Healthy Cooking February/March 2011, p18

Reviews for Chocolate-Raspberry Bread Pudding

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image