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Chocolate-Cinnamon Bread Pudding With Raspberry Sauce

Prep time 30 mins
Cook time 50 mins
Yield 8 servings (serving size: 1/8 of bread pudding and 2 tablespoons sauce)
This low-fat bread pudding is made with multigrain bread and gets great flavor from chocolate chips, cinnamon and a sweet raspberry sauce topping.

Ingredients

  • 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)

Nutrition Information

  • calories 301
  • fat 6 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 1 g
  • protein 9 g
  • carbohydrate 57 g
  • fiber 3 g
  • cholesterol 56 mg
  • iron 2 mg
  • sodium 308 mg
  • calcium 131 mg

How to Make It

  1. Preheat oven to 375°.

  2. Coat a 2-quart baking dish with cooking spray.

  3. 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.

  4. Bake for 50-55 minutes or until puffed and set in center. Let stand at least 10 minutes.

  5. 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.