Raspberry Bread Pudding

By bigbare

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

Preparation

Step 1

1. Heat 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.
2. In 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.
3. Bake 40 to 50 minutes or until golden brown and set.
4. Meanwhile, 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.