White Choco-Berry Bread Pudding

By srumbel

A French bread baguette and vanilla pudding is sweetened with melted white chocolate morsels and juicy raspberries in this easy-to-make dessert.
from kraftrecipes.com

Ingredients

• 1 French bread baguette (1 lb.), 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 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
• 1-1/4 qt. (5 cups) cold milk
• 3 eggs
• 1/2 cup PLANTERS Slivered Almonds

Preparation

Step 1

HEAT oven to 350°F.

TOSS bread with margarine; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Sprinkle with raspberries and chocolate morsels.

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.

BAKE 20 min. Sprinkle with nuts; bake 15 to 20 min. or until knife inserted in center comes out clean. Cool slightly.

COOK reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding.

total:
12 servings


Kraft Kitchens Tips
Reduced-Sugar Version
Save 90 calories and 16g of carbs, including 12g of sugar, per serving by substituting 3/4 cup cholesterol-free egg product for the eggs, decreasing the chocolate morsels and almonds to 1/4 cup each, and preparing the dessert with a whole grain baguette, 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and fat-free milk.

Substitute
Substitute frozen blueberries for the raspberries.

Note
Refrigerate any leftover pudding. Reheat in microwave just before serving, if desired.