Title: Chocolate Bread Pudding with Raspberry Sauce
Categories: Pudding Chocolate Lowfat Dessert
Yield: 12 Servings
| PUDDING |
| 1 | | Loaf french bread |
| 4 | tb | Cocoa powder |
| 1 | tb | Vanilla |
| 5 | c | Skim milk |
| 3/4 | c | Sugar |
| 4 | | Egg whites, lightly beaten |
| RASPBERRY SAUCE |
| 1 | pk | Frozen raspberries in light syrup, unfrozen |
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.