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Desserts

Reduced Sugar White Choco-Berry Bread Pudding

Reduced Sugar White Choco-Berry Bread Pudding recipe
photo by:kraft
time
prep:
20 min
total:
1 hr 15 min
servings
total:
12 servings
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What You Need

1
 whole grain baguette (1 lb.), cut into 1/2-inch cubes
1/4
cup  margarine, melted
1-1/2
cups  frozen red raspberries, thawed, drained
1/4
cup  BAKER'S Premium White Chocolate Morsels
2
pkg.  (1.0 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding
1-1/4
qt.  (5 cups) cold fat-free milk
3/4
cup  cholesterol-free egg product
1/4
cup  PLANTERS Slivered Almonds

Make It

HEAT oven to 350°F.

TOSS bread with margarine; spread onto bottom of 13x9-inch baking dish sprayed with cooking spray. Sprinkle with raspberries and chocolate morsels.

BEAT pudding mixes and milk in large bowl with whisk 2 min. Reserve 1-1/2 cups pudding; refrigerate until ready to use. Whisk egg product into remaining pudding until blended; pour over ingredients in baking dish.

BAKE 20 min. Sprinkle with nuts; bake 15 to 20 min. or until knife inserted in center comes out clean. Cool slightly.

COOK reserved pudding in saucepan 5 min. or until heated through, stirring constantly; serve spooned over bread pudding.

Kraft Kitchens Tips

Substitute
Substitute frozen blueberries for the raspberries.
Note
Refrigerate any leftover pudding. Reheat in microwave just before serving, if desired.
K:9131v1:138506
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