Chocolate-Cinnamon Bread Pudding With Raspberry Sauce

recipe
This low-fat bread pudding is made with multigrain bread and gets great flavor from chocolate chips, cinnamon and a sweet raspberry sauce topping.
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Yield:

8 servings (serving size: 1/8 of bread pudding and 2 tablespoons sauce)

Recipe Time

Prep: 30 Minutes
Cook: 50 Minutes

Nutritional 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

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)

Preparation

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.

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

4. 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.

Note:

Karen Levin,

December 2005
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