recipelink.com Chat Room Recipe Swap - 2001-06-22
From: Kelly~WA
Chocolate Bread Pudding with Raspberry Sauce
Yield: 12 Servings
PUDDING
1 loaf french bread
4 tbsp cocoa powder
1 tbsp vanilla
5 cups skim milk
3/4 cup sugar
4 egg whites, lightly beaten
RASPBERRY SAUCE
1 pkg 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 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 tbsp. sauce per serving.
Place sauce on plate, place pudding on sauce and garnish with fresh berries.
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