Chocolate-Cinnamon Bread Pudding With Raspberry Sauce

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.