Chocolate-Raspberry Bread Pudding
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 TimePrep: 25 min. Bake: 30 min. + standing
Makes12 servings (3/4 cup sauce)
- 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
- 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.
- 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 11x7-in. baking dish coated with cooking spray. Sprinkle with chocolate chips and half of raspberries. Top with remaining bread mixture.
- Bake, uncovered, at 350° for 30-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.
- 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.