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Raspberry Bread Pudding Recipe

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This recipe for Raspberry Bread Pudding is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bread Pudding:
6 cups cubed (1-inch) day-old French bread
1 cup fresh raspberries
2 T miniature semisweet chocolate chips
2 cups fat-free (skim milk)
1/2 cup fat-free egg product
1/4 cup packed brown sugar
1 tsp. vanilla

Sauce:
1/2 cup sugar
2 T cornstarch
3/4 cup water
1 bag (12 oz.) frozen unsweetened raspberries, thawed, undrained
Directions:
Directions:
Heat oven to 350º. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, place bread, fresh raspberries and chocolate chips.

In medium bowl, mi milk, egg product, brown sugar and vanilla with whisk until blended. Pour egg mixture over bread mixture; stir gently until bread is coated. Spread evenly in baking dish.

Bake 40 to 50 minutes or until golden brown and set.

Meanwhile, in 2-quart saucepan, mix sugar and cornstarch. Stir in water and thawed frozen 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.
Number Of Servings:
Number Of Servings:
8 (1/2 cup)
Personal Notes:
Personal Notes:
Calories: 230
Fat: 2 g (Sat: 1 g)
Fiber: 5g

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