Chocolate-Cinnamon Bread Pudding With Raspberry 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.

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

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 301
  • Fat: 6g
  • Saturated fat: 2g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1g
  • Protein: 9g
  • Carbohydrate: 57g
  • Fiber: 3g
  • Cholesterol: 56mg
  • Iron: 2mg
  • Sodium: 308mg
  • Calcium: 131mg

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. 1. Preheat oven to 375°.
  2. 2. Coat a 2-quart baking dish with cooking spray.
  3. 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. 3. Bake for 50-55 minutes or until puffed and set in center. Let stand at least 10 minutes.
  5. 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.
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