Chocolate bread pudding with raspberry sauce
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Loaf french bread | |
| 4 | tablespoons | Cocoa powder |
| 1 | tablespoon | Vanilla |
| 1 | pack | Frozen raspberries in light |
| 5 | cups | Skim milk |
| ¾ | cup | Sugar |
| 4 | Egg whites, lightly beaten syrup, unfrozen | |
Directions
PUDDING
RASPBERRY SAUCE
Pudding: Cube bread and place in a large bowl. Combine milk, cocoa, sugar and vanilla until well blended. Add egg whites and stir. Pour mixture over bread. Cover and let stand in refrigerator for 30-45 minutes.
Pre heat oven to 350 degrees. Place mixture in an oven proof dish and place in a water bath (about 1-inch). Bake for 45 minutes.
Rapberry Sauce: Puree raspberries in blender. Strain through sieve to remove seeds. Refrigerate sauce until serving time. Use 2 TBS sauce per serving. Place sauce on plate, place pudding on sauce and garnish with fresh berries.