Chocolate Bread Pudding With Raspberry Sauce Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
PUDDING
1 Loaf: french bread,
4 tbsp: Cocoa powder,
1 tbsp: Vanilla,
5 cup: Skim milk,
3/4 cup: Sugar,
4: Egg whites, lightly beaten
RASPBERRY SAUCE
1 package: Frozen raspberries in light syrup, unfrozen
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp