Chocolate Raspberry Bread Pudding Recipes

CHOCOLATE RASPBERRY BREAD PUDDING

Chocolate Raspberry Bread Pudding image

Update standard bread pudding by stirring in chocolate chips and berries, then topping servings with a succulent sauce.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 55m

Yield 8

Number Of Ingredients 11

Ingredients

6 cups cubed (1 inch) day-old French bread
1 cup fresh raspberries
2 tablespoons miniature semisweet chocolate chips
2 cups fat-free (skim) milk
1/2 cup fat-free egg product
1/4 cup packed brown sugar
1 teaspoon vanilla
1/2 cup granulated sugar
2 tablespoons cornstarch
3/4 cup water
1 bag (12 oz) frozen unsweetened raspberries, thawed, undrained

Steps:

Heat oven to 350°F. Spray bottom and sides of 8-inch square (2-quart) glass baking dish with cooking spray. In large bowl, place bread, 1 cup raspberries and chocolate chips.
In medium bowl, mix milk, egg product, brown sugar and vanilla with wire whisk or fork until blended. Pour egg mixture over bread mixture; stir gently until bread is coated. Spread in baking dish.
Bake 40 to 50 minutes or until golden brown and set.
Meanwhile, in 2-quart saucepan, mix granulated sugar and cornstarch. Stir in water and thawed raspberries. Heat to boiling over medium heat, stirring constantly and pressing raspberries to release juice. Boil about 1 minute or until thick. Place small strainer over small bowl. Pour mixture through strainer to remove seeds; discard seeds. Serve sauce with warm bread pudding.

Nutrition Facts : Calories 230, Carbohydrate 46 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 26 g, TransFat 0 g

CHOCOLATE RASPBERRY BREAD PUDDING WITH RASPBERRY SAUCE

Chocolate Raspberry Bread Pudding With Raspberry Sauce image

Very easy recipe that looks and tastes so fancy. I used stale whole grain English muffins for this, but I'm sure any stale bread will work great!

Provided by Tiffany27

Categories Dessert

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

4 whole grain English muffins, cut into squares
2 eggs
3/4 cup skim milk
1/2 cup sugar
1 teaspoon vanilla extract
1 cup raspberries
1/2 cup dark chocolate chips
1/2 cup raspberries
1/2 tablespoon sugar
1/8 cup brandy
1 teaspoon lemon juice

Steps:

Preheat the oven to 375 degrees F.
In large bowl combine milk, sugar, egg and vanilla extract.
Add bread squares to the cream mixture. Mix until all of the bread cubes are well coated.
Let sit for 15 minutes so the bread can soak up the cream mixture. Stir every five minutes.
Mix in raspberries and chocolate chips.
Pour mix into a greased, round "souffle" baking dish.
Place in the oven and bake for 1 hour.
Remove bread pudding from oven and cool for 10-15 minutes.
While bread pudding is cooling, prepare raspberry sauce.
Heat raspberries and sugar until sugar dissolves.
Add brandy and lemon juice.
Cook until thickened.
Serve bread pudding warm with raspberry sauce.

RASPBERRY-WHITE CHOCOLATE BREAD PUDDING

Raspberry-White Chocolate Bread Pudding image

In just one hour, you can have delectable raspberry-white chocolate bread pudding made with frozen raspberries and white vanilla baking chips.

Provided by By Inspired Taste

Categories Dessert

Time 1h

Yield 6

Number Of Ingredients 9

Ingredients

2 eggs
1 cup milk
1/2 cup whipping cream
1 teaspoon vanilla
1/2 cup sugar
1/4 teaspoon salt
1 loaf French bread, at least a day old, cut into 1-inch squares (6 to 7 cups)
2 cups Cascadian Farm® frozen organic raspberries (thawed) (from 10-oz bag)
1/2 cup white vanilla baking chips

Steps:

Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
In medium bowl, beat eggs, milk, cream, vanilla, sugar and salt with whisk until well mixed. Add bread; press into egg mixture until evenly absorbed. Stir in raspberries and baking chips. Pour into casserole.
Bake covered 30 minutes; uncover and bake 10 to 20 minutes longer or until golden brown and set.

Nutrition Facts : ServingSize 1 Serving

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