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6 ccubed, day-old french bread (1-inch cubes)
1 cfresh raspberries
2 Tbspsemi-sweet mini chocloate chips
2 clow-fat milk
1/4 clight brown sugar, packed
1 tspvanilla extract
How to Make Chocolate Raspberry Bread Pudding
- Pre-heat oven to 350°F. Lightly coat an 8-inch square (2-quart) glass baking dish with cooking spray.
- In large bowl, place bread, 1 cup raspberries and chocolate chips.
- In medium bowl, mix milk, eggs, brown sugar and vanilla with wire whisk until blended. Pour egg mixture over bread mixture; stir gently until bread is coated. Spread in baking dish.
- Bake 40 to 50 minutes or until golden brown and set.