This low-fat bread pudding is made with multigrain bread and gets great flavor from chocolate chips, cinnamon and a sweet raspberry sauce topping.
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)
How to Make It
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.