Chocolate bread pudding with raspberry sauce

12 servings

Ingredients

Quantity Ingredient
1 Loaf french bread
4 tablespoons Cocoa powder
1 tablespoon Vanilla
1 pack Frozen raspberries in light
5 cups Skim milk
¾ cup Sugar
4 Egg whites, lightly beaten syrup, unfrozen

Directions

PUDDING

RASPBERRY SAUCE

Pudding: Cube bread and place in a large bowl. Combine milk, cocoa, sugar and vanilla until well blended. Add egg whites and stir. Pour mixture over bread. Cover and let stand in refrigerator for 30-45 minutes.

Pre heat oven to 350 degrees. Place mixture in an oven proof dish and place in a water bath (about 1-inch). Bake for 45 minutes.

Rapberry Sauce: Puree raspberries in blender. Strain through sieve to remove seeds. Refrigerate sauce until serving time. Use 2 TBS sauce per serving. Place sauce on plate, place pudding on sauce and garnish with fresh berries.

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