chocolate raspberry bread pudding

Name: Chocolate Raspberry Bread Pudding
Prep time: 25 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 6 cup(s) cubed, day-old french bread (1-inch cubes); 1 cup(s) fresh raspberries; 2 tablespoon(s) semi-sweet mini chocloate chips; 2 cup(s) low-fat milk; 2 - eggs; 1/4 cup(s) light brown sugar, packed; 1 teaspoon(s) vanilla extract

10 Pinches

Mikekey *

Seattle, WA

Updated on Mar 26, 2016

A nice dessert for raspberry season. Serve with sweetened whip cream or a raspberry sauce, or a vanilla custard sauce.

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prep time 25 Min

cook time 40 Min

method Bake

yield 8 serving(s)

Ingredients

6 cups cubed, day-old french bread (1-inch cubes)
1 cup fresh raspberries
2 tablespoons semi-sweet mini chocloate chips
2 cups low-fat milk
2 - eggs
1/4 cup light brown sugar, packed
1 teaspoon vanilla extract

How To Make chocolate raspberry bread pudding

Step 1

Pre-heat oven to 350°F. Lightly coat an 8-inch square (2-quart) glass baking dish with cooking spray.

Step 2

In large bowl, place bread, 1 cup raspberries and chocolate chips.
Step 3

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.
Step 4

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