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Categories:
cooking spray sugar ground cinnamon eggs egg whites vanilla salt milk Bread semisweet chocolate frozen raspberries fresh raspberries andor
Viewed: 56 - Published at: 5 years agoIngredients
- Cooking spray
- 1 cup sugar
- 3/4 teaspoon ground cinnamon
- 2 large eggs
- 2 large egg whites
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 1/4 cups 1% low-fat milk
- 6 cups (1/2-inch) cubed multigrain bread
- 1/3 cup coarsely chopped semisweet chocolate
- 1 (10-ounce) package frozen raspberries in light syrup, thawed
- Fresh raspberries and/or mint sprigs (optional)
Method
- Preheat oven to 375°.
- Coat a 2-quart baking dish with cooking spray.
- Combine sugar and cinnamon in a large bowl; stir well. Add eggs, egg whites, vanilla, and salt; stir well. Gradually stir in milk. Add the bread cubes and chocolate; stir well and let stand 5 minutes. Transfer mixture to baking dish.
- Bake for 50-55 minutes or until puffed and set in center. Let stand at least 10 minutes.
- While pudding bakes, puree thawed raspberries with their syrup in a food processor. Transfer mixture to a strainer placed over a bowl. Press on solids with a wooden spoon; discard seeds. Reserve sauce. Spoon 1/8 of pudding into dessert bowls or glasses. Serve with raspberry sauce. Garnish with fresh raspberries and mint sprigs, if desired.
