Desserts

White Choco-Berry Bread Pudding

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photo by:kraft

Delicious and not overly sweet. I would use an extra half cup of raspberries next time.

posted by

korich4

on 12/22/2012

time

prep:

20 min

total:

1 hr 15 min

servings

total:

12 servings

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What You Need

French bread baguette (1 lb.), cut into 1/2-inch cubes

1/4

cup margarine or butter, melted

1-1/2

cups frozen red raspberries, thawed, drained

cup BAKER’S Premium White Chocolate Morsels

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

1-1/4

qt. (5 cups) cold milk

eggs

1/2

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 eggs 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

Reduced-Sugar Version

Save 90 calories and 16g of carbs, including 12g of sugar, per serving by substituting 3/4 cup cholesterol-free egg product for the eggs, decreasing the chocolate morsels and almonds to 1/4 cup each, and preparing the dessert with a whole grain baguette, 2 pkg. (1 oz. each) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Pudding and fat-free milk.

Substitute

Substitute frozen blueberries for the raspberries.

Note

Refrigerate any leftover pudding. Reheat in microwave just before serving, if desired.