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Chocolate Bread Pudding with Raspberry Sauce



  • 1 loaf French bread
  • 4 tablespoons cocoa powder
  • 1 tablespoon vanilla extract
  • 5 cups skim milk
  • 3/4 cup granulated sugar
  • 4 egg whites, lightly beaten

Raspberry Sauce

  • 1 package frozen raspberries in light syrup, thawed


  1. Pudding: Cube bread and place in a large bowl.
  2. Combine milk, cocoa, sugar and vanilla until well blended.
  3. Add egg whites and stir. Pour mixture over bread. Cover and let stand in refrigerator for 30-45 minutes.
  4. Heat oven to 350 degrees F.
  5. Place mixture in an ovenproof dish and place in a water bath (about 1-inch).
  6. Bake for 45 minutes.
  7. Raspberry Sauce: Puree raspberries in blender. Strain through sieve to remove seeds.
  8. Refrigerate sauce until serving time.
  9. Use 2 tablespoons sauce per serving.
  10. Place sauce on plate, place pudding on sauce and garnish with fresh berries.

Posted by Chyrel at Recipe Goldmine 10/9/2001 6:08 pm.

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