Chocolate Bread Pudding with Raspberry Sauce

Posted by Chyrel at recipegoldmine.com 10/9/2001 6:08 pm

Pudding:
1 loaf French bread
4 tablespoons cocoa powder
1 tablespoon vanilla extract
5 cups skim milk
3/4 cup granulated sugar
4 egg whites, lightly beaten

Raspberry Sauce:
1 package frozen raspberries in light syrup, thawed

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.

Heat oven to 350 degrees F. Place mixture in an ovenproof dish and place in a water bath (about 1-inch). Bake for 45 minutes.

Raspberry Sauce: Puree raspberries in blender. Strain through sieve to remove seeds. Refrigerate sauce until serving time. Use 2 tablespoons sauce per serving. Place sauce on plate, place pudding on sauce and garnish with fresh berries.