White Choco-Berry Bread Pudding

By Blondie

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

Details

Servings 12
Preparation time 20mins
Cooking time 75mins
Adapted from kraftrecipes.com

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.