Raspberry Bread Pudding

 

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

• 1 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.
• 2 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.
• 3 Bake 40 to 50 minutes or until golden brown and set.
• 4 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.